Creamy Miso and Corn Pasta with Crispy Seaweed Crumb Recipe
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:
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.
Smart Tip:
Furikake is a Japanese seaweed and sesame seasoning, available from supermarkets and Asian grocers.
