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!
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Roasted Tomato and Corn Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Tomato and Corn Pasta highlights summer’s best produce in a beautiful silky sauce for a one pan vegan dinner that is ready in under 30 minutes.
Ingredients
Roasted corn and tomatoes:
- 3 stalks of corn, kernels cut off
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
Sauce:
- 1/2 stick dairy or non-dairy butter
- 2 cloves garlic, minced
- 2 tablespoons white miso
- 3 tablespoons all-purpose flour
- 2 cups dairy or non-dairy milk
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Fresh basil for serving
Pasta:
- 14 oz. pasta
Instructions
- In a pot of salted water, cook pasta to al dente according to your package instructions.
- While pasta is cooking, heat a cast iron pan over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Once heated, add in tomatoes with a sprinkle of salt and cook for 5-7 minutes until starting to burst. Add in corn and cook for an additional 2-3 minutes. Remove from heat and place corn and tomato mixture aside.
- Return the same pan (no need to clean it) to low-medium heat. Add butter and melt. Once butter is melted, add garlic and red pepper flakes and cook for 2 minutes until fragrant. Add in miso paste and cook for another 1 minute. Reduce heat to low. Sprinkle in flour and constantly stir for 1-2 minutes until starting to brown. It will be clumpy but don’t worry! Slowly add in your milk and whisk constantly until sauce is thick and smooth. Taste and adjust seasoning as desired.
- Once all components are complete, lightly toss pasta, sauce, tomatoes, and corn together. Serve topped with chopped fresh basil.
- Prep Time: 10
- Cook Time: 20
- Category: Main
Keywords: tomato and corn pasta, tomato pasta, corn pasta, summer pasta
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