Creamy Miso & Corn Pasta with Crispy Seaweed Crumb

By MiNDFOOD

Creamy Miso & Corn Pasta with Crispy Seaweed Crumb
With a can of creamed corn from your pantry you can quickly and easily whip up this creamy and umami miso and corn pasta with crispy nori crumb.

 

Serves 4

 

Ingredients

400g spaghetti

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

 

Method

  1. Cook pasta in salted boiling water for 6-8 minutes, or until al dente, drain reserving 1 cup cooking water. Keep warm.
  2. Heat oil in a medium frying pan. Add the breadcrumbs and cook or 1-2 minutes or until toasted. Set aside.
  3. 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.
  4. This pasta is a cheat’s version of the popular wafu pastas.

 

Smart Tip

Furikake is a Japanese seaweed and sesame seasoning, available from supermarkets and Asian grocers.

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