Miso Butter Corn & Tomato PastaTruly delicious!!! Quick and easy to make. By …

Miso Butter Corn & Tomato PastaTruly delicious!!! Quick and easy to make.

By cookingforpeanuts

Recipe:

Serves 3
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 of 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.
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