Miso Corn Pasta

Fall
Written By Taproot Farm

Recipe by Eliza Ayres

Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.

Ingredients

  • 1 box rigatoni, or pasta of your choosing

  • 3 tablespoons butter

  • 3 tablespoons white miso

  • 1 shallot, finely chopped

  • 3 cloves of garlic, sliced

  • Corn kernals from 4-5 ears of corn

  • 1 cup parmesan

  • ½ cup reserved pasta water or stock

  • smoked or regular chili flakes

  • kosher salt and pepper

  • chopped chives or scallions

Method + Assembly

1. Cook your favorite pasta in heavily salted water until al dente, reserving about 1 cup of the

pasta water before draining.

2. Melt 3 tablespoons of butter over low heat in a Dutch oven or large sauce pan (it should be big

enough to hold all of the pasta). Cook shallot and garlic until soft with no color. About 5

minutes. Stir in the corn kernals and season with salt, pepper, and a pinch of chili flakes. Cook

for 4-5 minutes. Add miso paste and a splash of stock or reserved pasta water, stirring until

everything comes together nicely.

3. At this point you can blend the sauce using and immersion blender until mostly smooth or you

can leave it chunky if you prefer.

4. Add the pasta to the sauce, along with the parmesan. Stir until all the pasta is coated nicely,

adding more pasta water as necessary to loosen the sauce.

5. Finish with chives or scallions and an extra sprinkle of smoked chili flakes

Taproot Farm
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