One-Pan Corn and Miso Pasta

1

Heat olive oil or butter in a large skillet over medium heat. Add garlic and shallot/onion, sauté until fragrant then add in the corn kernels and saute until they are bright yellow.

2

Stir in the dry pasta, then pour in the broth and milk/cream. Stir well and bring to a simmer.

3

Reduce heat to medium-low, add in your miso paste and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed — about 8–12 minutes, depending on the size of the noodles.

4

Stir in Parmesan until melted and creamy.

5

Top with extra Parmesan, cracked pepper, and fresh basil if you like.