Miso Butter Corn & Tomato Pasta is a quick and easy vegan dinner made with budget-friendly ingredients. Kid approved and ready in 15 minutes.
This dish is comfort food at its best. Umami miso butter pairs deliciously with the subtle sweetness of the cherry tomatoes and corn kernels. The pasta soaks up all the flavor from the sauce and keeps you wanting more.
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🍝 Why this Recipe is Fabulous
- This dish is easy to make and ready in just 15 minutes from start to finish.
- The ingredients are budget and pantry-friendly, as well as versatile. Use fresh or frozen corn kernels. Cherry, grape or Campari tomatoes all work in this recipe. In addition, the miso butter is great in many dishes. Try it with tofu, beans, and veggies.
- Kids love this meal.
📖 How to Make This Recipe
Make the miso butter by mashing mellow miso with vegan butter until they are fully incorporated. It's that simple. The miso butter is added to the sauce towards the end of the recipe to avoid overcooking the miso.
Cherry tomatoes are ideal for this recipe as they are slightly sweet, but grape and Campari tomatoes also work well. The tomatoes are cooked down in the garlicky vegan butter until they start to burst and release their juices.
Sweet Corn Kernels
Mix in the corn, and miso butter and stir to combine. The starch from the corn kernels thickens the sauce so it easily coats the pasta.
I used Paccheri pasta, but most types of pasta will work. Add the desired amount of cooked pasta to the skillet and heat until warmed through. Toss the pasta in the sauce until fully coated.
👩🏼🌾 Ingredients & Nutrition
Miso is a fermented paste made from inoculating soybeans with a mold called koji, which is cultivated from rice, barley, or soybeans. It's rich in umami, salty, and earthy in flavor. Use it to make salad dressings, glazes, sauces, dips, as well as in stews, and soups. The culinary uses of mellow miso are almost endless. It's very versatile and lasts for quite some time in the refrigerator.
Cherry tomatoes are sweeter than large tomatoes. Burst cherry tomatoes add a delicate balance of sweet and tart to sauces, making them the perfect sauce ingredient. They're a versatile ingredient to have in your kitchen arsenal. Plus, they're easy to cook and require no chopping.
Tomatoes are packed with vitamin C and a good source of lycopene. Lycopene helps fight free radicals that cause disease. They may also limit UV damage from sun exposure and promote better heart health.
Grape tomatoes are smaller and more oblong in shape. They are not as sweet as cherry tomatoes, and are less watery. Grape tomatoes are becoming increasingly popular as they are hardier and less fragile to transport. Both can be used interchangeably in most recipes.
Try these heathy pasta dinners.
👩🏽🍳 Made This Recipe?
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Miso Butter Corn & Tomato Pasta
- 8 ounces dry pasta
- 4 tablespoons vegan butter
- 2 tablespoons white miso mellow
- 2 large cloves garlic minced
- ½ teaspoon crushed red pepper
- 2 pints cherry tomatoes or grape, or 1 pound Campari tomatoes
- 2 cups corn kernels frozen or fresh
- 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 vegan butter with the miso until fully combined. Set aside.
- Cook the garlic and tomatoes: Heat the remaining 2 tablespoons vegan butter in a large skillet over medium-low heat until it is 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 gently 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. Serve immediately.
- The vegan butter can be substituted with olive oil, but the texture will not be quite as creamy, and there will be no buttery taste.
- Mash the miso well so there are no chunks remaining.
- Cook the tomatoes until they burst and release their juices.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Love the complex flavors in this dish and the fact it's such a simple ingredient list. This blew me away.
Thanks for trying the recipe. Really appreciate your comment.
Oops forgot to rate it re my comment above. Definitely five stars!
Thank you so much for the rating Heather. I really appreciate it. Have a great evening.
Thanks so much for this recipe. It was SO good and I never would've thought to put these flavors together on my own. I googled vegan corn and tomato pasta because I was craving pasta and needed to use up some corn and tomatoes - and this was the first hit. Now I'm going to have to try all of your pasta recipes! Thanks again!
Hi Heather, I'm so glad this recipe popped up and you tried it. I'm even more happy that you liked it so much. Thanks so much for leaving a comment.
Okay wow! Just made this for dinner and it was SOOO delicious. I used a smaller amount of leftover tomatoes, added zukes (had them in the fridge), and red onion. Tasted amazing and my 14 month old GOBBLED it up. Thank you!
Erica, I'm thrilled you and your 14-month-old gobbled it up. Makes my day. xxx