One Pot Miso Roasted Corn Pasta

Name: One Pot Miso Roasted Corn Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Fusion
Ingredients: 30 oz fresh corn kernels (or 2 cans, drained); 2 tbsp olive oil; 1 tbsp toasted sesame oil; 2 tbsp white miso paste; 2 shallots thinly sliced; 6 clove garlic; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; salt and pepper, to taste; 0.5 cup coconut milk; 0.5 juice of a lemon; 1 tbsp coconut aminos; 0.5 tsp honey; 0.5 tsp red pepper flakes; 0.5 cup grated Parmesan; 8 oz Fusilli pasta; 1 cup reserved pasta water (for adjusting sauce consistency); chopped green onion; extra Parmesan or sesame seeds

A savory, umami-packed pasta dish featuring caramelized miso-roasted corn, garlic, and a creamy, nutty sauce. This recipe is all made in one pot with minimal effort, making it perfect for a quick yet indulgent meal. The combination of miso, coconut milk, and Parmesan creates a unique flavor profile that will leave you craving more!

fresh corn kernels (or 2 cans, drained)

shallots thinly sliced

salt and pepper, to taste

reserved pasta water (for adjusting sauce consistency)

extra Parmesan or sesame seeds

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a large oven-safe baking dish, mix the corn, olive oil, sesame oil, miso paste, garlic, shallots, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until the corn is well coated.

Step 3

Bake uncovered for 30 minutes, stirring halfway through, then cover with tin foil and bake for another 10-15 minutes.

Step 4

While the corn roasts, cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.

Step 5

Once the corn is done roasting, add coconut milk, lemon juice, coconut aminos, honey, and red pepper flakes to the corn mixture. Stir everything together.

Step 6

Toss the cooked pasta into the roasted corn mixture, stirring to coat evenly. If the sauce seems too thick, add small amounts of reserved pasta water until the desired creaminess is achieved.

Step 7

Stir in grated Parmesan, garnish with green onion and sesame seeds, and serve immediately.

For a vegan version, substitute Parmesan with nutritional yeast.

Use fresh corn for the best flavor, but canned or frozen corn works well too.

Adjust the spice level by adding more or less red pepper flakes.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer. Fusilli works well because it holds the sauce nicely, but penne or spaghetti are also great options.

Is there a substitute for coconut milk?

You can use heavy cream or any plant-based milk as a substitute, but coconut milk adds a unique creaminess and flavor.

Can I make this dish ahead of time?

Yes, you can prepare the roasted corn mixture in advance and store it in the fridge. When ready to serve, reheat it and toss with freshly cooked pasta.

What can I use instead of coconut aminos?

Soy sauce or tamari can be used as a substitute for coconut aminos.

Can I make this gluten-free?

Yes, simply use gluten-free pasta to make this dish gluten-free.

fresh corn kernels (or 2 cans, drained)

shallots thinly sliced

salt and pepper, to taste

reserved pasta water (for adjusting sauce consistency)

extra Parmesan or sesame seeds

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Step 3

Bake uncovered for 30 minutes, stirring halfway through, then cover with tin foil and bake for another 10-15 minutes.

Step 4

While the corn roasts, cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.

Step 5

Once the corn is done roasting, add coconut milk, lemon juice, coconut aminos, honey, and red pepper flakes to the corn mixture. Stir everything together.

Step 6

Toss the cooked pasta into the roasted corn mixture, stirring to coat evenly. If the sauce seems too thick, add small amounts of reserved pasta water until the desired creaminess is achieved.

Step 7

Stir in grated Parmesan, garnish with green onion and sesame seeds, and serve immediately.

For a vegan version, substitute Parmesan with nutritional yeast.

Use fresh corn for the best flavor, but canned or frozen corn works well too.

Adjust the spice level by adding more or less red pepper flakes.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Can I use a different type of pasta?

Yes, you can use any pasta shape you prefer. Fusilli works well because it holds the sauce nicely, but penne or spaghetti are also great options.

Is there a substitute for coconut milk?

You can use heavy cream or any plant-based milk as a substitute, but coconut milk adds a unique creaminess and flavor.

Can I make this dish ahead of time?

Yes, you can prepare the roasted corn mixture in advance and store it in the fridge. When ready to serve, reheat it and toss with freshly cooked pasta.

What can I use instead of coconut aminos?

Soy sauce or tamari can be used as a substitute for coconut aminos.

Can I make this gluten-free?

Yes, simply use gluten-free pasta to make this dish gluten-free.

One Pot Miso Roasted Corn Pasta

Stuck mid-recipe?

Ingredients

For Roasting

For the Creamy Sauce

For the Pasta

Garnish

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How to make One Pot Miso Roasted Corn Pasta

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@munchiesbymitchell

One Pot Miso Roasted Corn Pasta

Stuck mid-recipe?

Ingredients

For Roasting

For the Creamy Sauce

For the Pasta

Garnish

Want to keep this recipe for later? We can email it to you!

How to make One Pot Miso Roasted Corn Pasta

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@munchiesbymitchell