This Creamy Miso Butter Pasta is the perfect summer meal, with fresh sweet corn, basil and a lighter coconut miso cream sauce. Everything comes together in less than half an hour and is easily made vegan so everyone can enjoy!
On top of all the zucchini centered desserts I’ve been making, I also wanted to take advantage of the delicious sweet corn that’s coming into season. This creamy pasta dish is the perfect balance of salty and sweet, with savory white miso paste and fresh summer sweet corn, The pasta gets cooked separately then added back into this creamy coconut corn purée with a little bit of that starchy pasta water for extra richness. This recipe is great for all types of eaters. I made mine completely vegan by using dairy free butter, but feel free to use whatever you like!
How to Make Miso Butter Pasta with Sweet Corn
To make this recipe even quicker, I like to get the pasta cooking while I chop and sauté the vegetables. Bring a large pot of water to a boil, add a good amount of salt and cook your pasta al dente according to the indicated time on the package. I recommend using a short cut pasta shape, such as mini shells, cavatappi, anything with lots of crevices to hold a thick, creamy sauce.
Once the pasta is cooked just shy of tender (it will finish cooking in the sauce), drain it, but SAVE YOUR PASTA WATER! This stuff is going to really bring this dish to the next level so don’t forget. Toss the pasta with a drizzle of olive oil to prevent sticking and set aside while you make the sauce.
The creamy corn sauce starts by sautéing some onion, garlic and sweet corn with the butter and a bit of olive olive oil. This helps soften the vegetables and bring out their flavor before being puréed. Transfer about half the vegetables to a blender and add in the miso and coconut cream plus a little pasta water. Blend that up until it’s super smooth and creamy. A high speed blender is helpful here if you want a really smooth sauce.
The final step is adding everything back to the pot and allowing the pasta to finish cooking in the sauce. This shouldn’t take long, just a couple of minutes. You will almost definitely need to add more pasta water towards the end, especially if its looking dry or burning on the sides.
To serve this creamy miso butter pasta, stir in the lemon juice and divide among bowls. Top with fresh basil and a few (or more) good grinds of black pepper. Enjoy!
More Pasta Recipes to Try:
- Kale pesto pasta with lemony meatballs
- Vegan spinach artichoke pasta
- Lemon basil orzo salad with grilled corn
- Vegan Cacio e pepe
- 20 minute gochujang gnocchi
Made this recipe? Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!
Creamy Miso Butter Pasta with Sweet Corn
Creamy miso butter pasta with fresh summer sweet corn and a few other pantry staples. Easily made vegan and so delicious!
Ingredients
- 1 lb short cut pasta
- 4 ears of corn, kernels removed
- 2 tbsp (vegan or dairy) butter
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 2 tsp thyme
- 2 tbsp white miso
- 1/2 cup coconut cream
- 1 tbsp lemon juice
- Freshly ground black pepper and basil for serving
Instructions
- Cook the pasta in al dente in salted water according to the package directions. Reserve 2 cups pasta water and toss cooked pasta with olive oil to prevent sticking.
- Heat butter and olive oil in a large pot over medium heat. When shimmering, add the corn, onion, garlic and thyme. Cook for 5-7 minutes or until softened.
- Transfer half of the sautéed veggies to the container of a high speed blender. Add miso, coconut cream and 1 cup pasta water. Blend until very smooth.
- Transfer the purée back to the pot and bring to a simmer. Add the pasta back in and cook for another 2-3 minutes in the sauce, until tender. Add more pasta water to thin as needed.
- Remove from heat and stir in lemon juice. Serve warm with fresh basil and few grinds of black pepper.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 298Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 223mgCarbohydrates: 51gFiber: 3gSugar: 16gProtein: 8g
All nutritional info is an estimation
Pingback: Basil Pesto Zucchini Noodles with Whipped Tofu Ricotta ~ Wandering Chickpea
Pingback: Vegan Corn Chowder with Shiitake Bacon ~ Wandering Chickpea
Pingback: Lemon Risotto with Herb Roasted Chickpeas - Wandering Chickpea
Pingback: Wild Mushroom and White Bean Tagliatelle - Wandering Chickpea
Pingback: One Pot Harissa Pasta Bolognese - Wandering Chickpea