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!
Servings: 4 -6 servings
Calories: 298kcal
Ingredients
- 10 oz short cut pasta
- 3 ears of corn kernels removed
- 2 tbsp vegan or dairy butter
- 1 tbsp olive oil
- 1/2 small yellow onion chopped
- 3 garlic cloves minced
- 2 tsp fresh thyme or 1/2 tsp dried
- 1 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 1 cup 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 1/2 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
Serving: 1g | Calories: 298kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 223mg | Fiber: 3g | Sugar: 16g