2 tbsp sesame oil
½ cup panko breadcrumbs
2 tbsp white miso
420g can creamed corn
¼ cup single cream
2 tbsp furikake seasoning, to serve
- Cook pasta in salted boiling water for 6-8 minutes, or until al dente, drain reserving 1 cup cooking water. Keep warm.
- Heat oil in a medium frying pan. Add the breadcrumbs and cook or 1-2 minutes or until toasted. Set aside.
- Combine the miso, corn and cream in a medium saucepan over medium heat. Bring to a simmer and cook for 2 minutes. Add the reserved pasta water. Season. Toss the pasta in sauce, serve topped with crumbs and furikake sprinkle.
- This pasta is a cheat’s version of the popular wafu pastas.
Furikake is a Japanese seaweed and sesame seasoning, available from supermarkets and Asian grocers.