Miso and corn pasta

Miso and corn pasta

miso corn pasta pan

Hope you guys had a nice weekend? Ours was great, it was a day longer than usual (you gotta love Bank Holidays!) and the sun was shining beautifully so my faith in the world has been restored 😉 . We managed to combine some socialising, a fair amount of active rest and some lying around in the sun with a book (me) and cricket + book (Duncan) too, so we felt happy going to bed on Monday night.

We went out with friends on Friday, ran first thing in the morning on Saturday, followed by a long walk with a local vegan meet-up group and the next day we cycled to Bath and back (40 km / 25 miles all in). On Monday, we picked and processed some more apples from our tree, lounged in the sun for hours and I also managed to do a test cook, which doubled up as our dinner on Monday night. I love weekends like these, with a bit of everything!

Our bike excursion to Bath was a lot of fun. We had been planning to do that for a while as we literally live on the bicycle and pedestrian-only path that connects the centre of Bristol with the centre of Bath, where an old railway track used to be. The path is really pleasant, mostly shady and although some motorway noise bleeds into it at a few points, most of it is peaceful, almost completely flat and, most importantly, devoid of any car traffic. It really makes you wish there were more places like that! It’s perfect for a relaxed bicycle jaunt with a nice lunch punctuating the day at the halfway point, before embarking on the journey back home.

This certainly was my idea for this trip which is why I wore floppy cotton shorts, a linen T-shirt and Toms. I got a bit suspicious the moment I saw Duncan sporting his pro-cycling clothes, with the exception of shorts, but it was too late to change. This discrepancy should have given me an inkling that my idea of ambling along the path at a leisurely pace is not quite what he has in mind for this trip. Granted he did not leave me for dead and made sure he could see me behind him at all times, but I was not doing as well as he thought. As it was a very sunny day and the path was very busy with both pedestrians and cyclists, he simply assumed that I was a little less skilled at manoeuvring past everybody, which is why I was a bit behind.

One third into the trip, I gave it my all and I finally managed to close the gap between us. Drenched in sweat and looking like a flattened Pluto, I asked him if we could possibly take down the pace down a little, but it turns out that while I was killing myself, Duncan was finding the pace painfully slow. He was expecting us to be ‘cruising’ (his exact words) at 20 kph (12.5 mph) while we were barely doing 18 kph (11.2 mph). I was bewildered – wasn’t it supposed to be a relaxed ride, I asked? Well, it is, he said. Hahaha, at least we know how our cycling ability compares now. We managed to work out a compromise and we did have fun. We plan to do it again, in autumn, when it gets a little cooler and there are fewer people on the path, although I might have to train a little more first 😉 .

Once we got home, I jumped straight into the shower and into the arms of my hammock, while Duncan headed out for a long run! I know! He is such an endorphin junkie! I often feel like a lazy slob by comparison, even though I exercise on a regular basis myself. That evening, we were both really hungry, so I made a mountain of pasta with my favourite late summer produce charred on a griddle pan. It’s easy to make, full of flavour, looks like sunshine on a plate, keeps you full for longer (if you use wholewheat pasta like me) and will certainly be a welcome meal after you’ve worked your butt off on a bike. Enjoy! x

miso corn pasta ingredients

miso corn pasta ingredients charred close
miso corn pasta plate

miso corn pasta close up

10 min
20 min
10 min
20 min
  • 200 g / 7 oz penne pasta* (GF if needed), I used wholewheat
  • 45 ml / 3 tbsp extra virgin olive oil
  • 200 g / 7 oz courgette / zucchini (1 medium), cut into thin slices
  • 1 corn on the cob
  • 12 cherry tomatoes, halved
  • 1 large garlic clove, finely diced
  • 1 heaped tbsp miso paste** (I used red)
  • 1 tbsp nutritional yeast
  • 1-2 tbsp lemon juice
  • salt and black pepper, to taste
  • a good pinch of chilli flakes (I used fine Korean chilli flakes)
  • 2 tbsp toasted pine nuts, to serve
  • fresh basil leaves, to serve
  1. Cook the pasta just short of al dente (the pasta I used takes 10 min to cook al dente, I cooked it for 9 min) following the instructions on the packet, saving about 60 ml / ¼ cup of cooking water just before you drain your pasta.
  2. Heat a griddle pan. Brush it with 2 tsp of olive oil and throw zucchini slices on it (it’s fine it they overlap – just make sure you rotate them now and again), corn and cherry toms, skin side down.
  3. Allow the vegetables to char turning the corn every few minutes, keeping an eye on the zucchini slices (keep on taking the ones that have been done off the pan). Take the tomatoes off the pan as soon as you see char marks on the bottom.
  4. Heat up 2 tbsp oil in a non-stick pan (I like to use a stainless steel one for this dish).
  5. Add the garlic and allow it to fry on a very low heat, stirring frequently. Do not let it brown as it will make it taste bitter.
  6. While the garlic is frying, dissolve miso paste in 2 tbsp of the pasta cooking water you saved earlier.
  7. Once the garlic is softened and fragrant, add in dissolved miso paste and nutritional yeast and a squeeze of lemon, and a pinch of salt – stirring everything together so that you get a light emulsion that will coat your pasta.
  8. Add drained pasta to the sauce and a bit of pasta cooking water if dry. Coat the pasta in the sauce, season well, including a sprinkle of fine chilli flakes (if using).
  9. Add charred veggies to the pan, give the pasta a good stir, adjust the seasoning.
  10. Divide between two bowls, garnish with pan-toasted pine nuts and torn basil leaves.

*This also works rather well with cooked chickpeas and quinoa for a nutritional gluten-free version.

**If wanting to keep this dish gluten-free, make sure to use a gluten-free miso paste – made with chickpeas, rice, millet, amaranth or quinoa instead of wheat, barley or rye.

7 g
18 g
3 g
14 g
68 g
*per serving
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5 reviews, 7 comments
Patrycja McAlpin:
I forgot to add chilli flakes and replaced pine nuts with pumpkin seeds and it was yum. Thanks for year another great and simple enough recipe :)
    Thank you for your kind words, Patrycja! I'm really happy to hear that you enjoyed it! x Ania
Ness Burrows:
Oh wow!!!... Wow... Well I've made the wild garlic Pesto double amount thank goodness because I nearly ate a whole pot with a tortilla by dipping 😊 and then I've just made the miso pasta dish you are amazeballs def love your recipes thank you so very much xxx ps so much interest from. What I've made so passed your details on 😍 much love n light xx Ness
    Aw, thank you so much for your lovely comment and spreading the love, Ness! I am delighted to hear that you are enjoying my recipes! Ania
This is incredible! I am not a big reviewer, but I wanted to express my gratitude for this recipe. The flavors are perfect and it is so healthy and satisfying. This is my new favorite dish and will be a weekly staple. HIGHLY recommended. Thank you Ania, I love your blog and recipes!!
    Aw, thanks so much Beth! I am delighted to hear that and many thanks for taking the time to rate the recipe, I really appreciate it - it helps my blog grow! Ania
I made this last night for dinner and there was more than enough for 2 people, my partner even took the leftovers for lunch today. I used white miso paste instead of red as that’s what I had in the house and a cup of frozen corn kernels as didn’t have any corn on the cob. I also drizzled it with a bit of extra virgin olive oil before serving. I did however forget to add the basil when I served it, but as this dish is tasty and quick and easy to put together, I’m planning to make it again later this week for dinner (with basil this time). Thanks for another successful meal.
    Great to hear, Pauline! My husband is a running addict so he eats a lot, which is why my portion sizes are often fairly generous :) x Ania
This was really tasty, thanks! (Even if I did over salt and over grill the courgette, only had a few toms, and forgot about / was too lazy to toast the pine nuts!) I blooming love miso and am obsessed with corn at the mo!
    Thanks, Kirstie! I'm so happy to hear that! Same here, I'm a bit miso and corn fan :) Ania
This looks wonderful, I love the idea of adding miso to all those summery ingredients. Definitely marking it down for when summer makes a return down here in Australia, though living in Brisbane summer really most of the year. But for when summer produce is at its best, at least.
That is cool that there is a bike path that you can take between Bristol and Bath! But boy, Duncan is a sporty fellow! I would be with you, meandering and taking my time. Actually, let's be real, I'm such a klutz I'd have fallen off my bike two minutes in and had to go home.
Is that a cast iron grill pan you have? Just wondering if you have any seasoning tips? I've had a cast iron grill pan but no matter what I do I can't seem to get it to season properly, it is like it always gets sticky around the grill bits. And most of the tutorials I've looked at are for flat pans.
    Thanks and I hope you'll enjoy it (so jealous of your all round summer, btw! UK cannot even master a solid month of it!)
    As for the pan, I only just got it and it's pre-seasoned so I haven't got any seasoning tips I can share. Ania
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