Sweet Corn Pasta with Miso-Cream Sauce
A rich and delicious summer pasta featuring sweet corn and scallions paired with a salty cream sauce.
Servings 4 servings
Ingredients
Miso-Cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4-5 scallions ½ cup sliced
- 2 ears of sweet corn roughly 2 cups of kernels
- ⅔ cup heavy cream
- 2-3 tablespoons white or chickpea miso
- ½ cup grated parmesan or pecorino romano cheese
- 1 teaspoon ground black pepper
- Kosher salt to taste
Pasta
- 8 ounces 226g pasta, your choice
- Black pepper for finishing
Instructions
- Heat a large pan over medium heat with the butter and olive oil. Once the butter has melted, add in the sliced scallion and sweet corn kernels. Cook until the scallions have wilted and the corn is hot. Stir in the heavy cream, cook until the cream is warm, and then turn off the heat. Let the mixture rest while you cook your pasta.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve a ½ cup or so of the pasta water.
- Add your miso to the cream mixture, using the pan of your spoon to mash the miso and incorporate it into the cream. Once the miso is mainly incorporated, add in the pasta. Turn the heat back to medium and cook until the sauce has thickened, coating the pasta.
- Turn off the heat and stir the cheese, black pepper, and salt to taste. Divide the pasta into four bowls and finish with black pepper as desired.
Video
Notes
As mentioned, most Italian hard cheeses are not vegetarian as they use animal rennet. If you're looking for a good alternative, I recommend looking for a parmesan-like hard cheese using microbial rennet. A couple of American companies make a version of this.