🌱Miso Butter Corn & Tomato Pasta🌱 by cookingforpeanuts
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✅What you need:
8 ounces dry pasta
4 tablespoons vegan butter
2 tablespoons mellow miso
2 large cloves garlic, minced
½ teaspoon crushed red pepper
2 pints cherry or grape tomatoes (or 1 pound Campari tomatoes)
2 cups frozen or fresh corn kernels
Salt & freshly ground black pepper to taste
✅Cook the pasta according to the directions on the packet until al dente.
✅Use a fork to mash 2 tablespoons vegan butter with the miso until fully combined. Set aside.
✅Heat the remaining 2 tablespoons vegan butter in a large skillet over medium-low heat until melted. Add the garlic and crushed red pepper and cook for about 1 minute, or until fragrant. Add the tomatoes and cook over medium-high heat for about 5 minutes, or until they start to burst. Stir occasionally and mash the tomatoes lightly to release the juices.
✅Add the miso butter and stir to combine. Add the corn and mix until fully incorporated. Cook for about 2 minutes more, or until heated through, stirring frequently.
✅Mix in the cooked pasta until fully incorporated. Season with salt and pepper.