Tomato and corn pasta is the comfort food of summer. The peak tomatoes and corn are cooked down in a silky umami filled miso sauce for the most satisfying vegan pasta dish.
There are many reasons you should buy in-season produce but arguably the most convincing reason is that in-season produce tastes better. There are no better examples of this than tomatoes and corn. Two things I refuse to buy when it isn’t summertime. This Tomato and Corn Pasta is a delicious recipe that celebrates both tomato and corn combined in a beautiful, silky pasta dish.
This dish was inspired by pasta I had at Cactus Club Cafe while we were in Vancouver, BC. Cactus Club Cafe’s dish was inspired by shrimp scampi and was white wine based. For this recipe, I omitted the white wine and relied on a different ingredient to boost the flavors in the sauce – miso paste!
To highlight the beautiful flavors of sweet cherry tomatoes and fresh corn, they are prepared simply with olive oil, salt, and pepper and cooked a high heat in a cast iron until tomatoes begin to burst and the corn begins to turn golden brown around the edges. The tomatoes and corn are set aside so you can use the same pan (hooray for less dishes!) to make the sauce.
The sauce begins by melting down dairy or non-dairy butter and sautéing garlic. Then the most important ingredient, white miso paste! This brings a delicious umami to the pasta which makes this dish so delicious! I keep it in my fridge and add it to so many dishes that I feel like are missing a little something. From there you make a simple roux with flour and allow it to cook until it begins to darken. Then add dairy or non-dairy milk to create a silky smooth sauce. Everything is tossed together and then topped with fresh basil..
This Tomato and Corn Pasta comes together in under 30 minutes, is made in one pan, and is the perfect summer pasta dish!Print