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Roasted Tomato and Corn Pasta


  • Author: kindrootsfood
  • 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

Units Scale

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

  1. In a pot of salted water, cook pasta to al dente according to your package instructions.
  2. 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.
  3. 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.
  4. 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