Popular Conditions & Diets
Ingredients
13
Time
25m
Serves
4
Recipe by Fran Allen
Ingredients
13
Time
25m
Serves
4
2 Tbsp
Extra-Virgin Olive Oil
4
Garlic Cloves
minced
1 small
Shallot
finely chopped
1 tsp
Chili Flakes
(optional)
2 cups
Fresh Corn Kernals
(about 3 cobs)
30-Minute Meal
One Pan
Dinner
1 1/2 cups
Uncooked Short Pasta
3 cups
Low-Sodium Vegetable Broth
3 Tbsp
White Miso Paste
1/2 cup
Heavy Cream
1/2 cup
Parmesan Cheese
grated
1/2 tsp
Sea Salt
or to taste
1/4 tsp
Black Pepper
or to taste
3 Tbsp
Fresh Basil
for serving (optional)
1
Heat olive oil or butter in a large skillet over medium heat. Add garlic and shallot/onion, sauté until fragrant then add in the corn kernels and saute until they are bright yellow.
2
Stir in the dry pasta, then pour in the broth and milk/cream. Stir well and bring to a simmer.
3
Reduce heat to medium-low, add in your miso paste and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed — about 8–12 minutes, depending on the size of the noodles.
4
Stir in Parmesan until melted and creamy.
5
Top with extra Parmesan, cracked pepper, and fresh basil if you like.
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
