Ingredients
For the corn stock
- Corn cobs | 3-4
- Olive oil | 1tbsp
- Cayenne or paprika | Pinch
- White miso paste | 2 tbsp | or black
- Vegetable stock | 300-500ml
For the pasta
- Olive oil |1 tbsp
- Short dried pasta| 200g | (I used macaroni but any small-ish shape works)
- Shallots | 2 | finely diced
- Garlic |1 clove | minced
- Parmesan |50g| finely grated (plant based or 15g nutritional yeast to make this a vegan recipe)
- Lemon | ½ | juiced
- Salt & pepper
To finish
- Black pepper
- Spicy mixed nuts
- Small bunch chives| | finely chopped
Ingredients
For the salad
Method
Roast corn
- Place corn cobs on a baking tray, drizzle with olive oil and season with salt, pepper and a little cayenne or paprika
- Roast for 25 minutes, turning once, until golden and slightly charred
- Slice kernels off the cobs over a plate or tray (without wrecking your knife on it) once cool enough to handle
Make stock
- Blend the roasted corn with 350ml of the vegetable stock and miso until smooth
Cook pasta
- Heat 1 tbsp olive oil in a large frying pan over a medium heat
- Add pasta and fry for 4-5 minutes until lightly golden, stirring consistently
- Remove and set aside
Build pasta
- Add the remaining olive oil and the shallots and cook for a few minutes until soft
- Add in the garlic and cook for 1-2 minutes
- Add the toasted pasta back in and pour over the corn stock
- Bring to a simmer, stirring often, until the pasta is cooked al dente
- Top up with the remaining stock and a splash more water if needed
Finish and serve
- Stir in the parmesan and the lemon juice
- Taste and season with salt if needed
- Divide between bowls, top with black pepper, spicy nuts and chives
- Eat immediately
Method
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roasted-corn-miso-macaroni