Miso Corn and Lemon Pasta with Coconut Cream
A creamy, herb-packed pasta that comes together in 30 minutes with an unexpected combination of white miso, coconut cream, and lemon. Inspired by a dinner party dish I could never forget, this recipe balances bright citrus, savory depth, and fresh summer flavors in every bite.
Servings 4
Calories 620kcal
Equipment
- Large pot for boiling pasta
- Large mixing bowl
- Small bowl or cup for dissolving miso
- Colander
- Measuring cups and spoons
- Fork or small whisk
- Box grater (for Parmesan)
Ingredients
Sauce:
- Juice of 1 whole lemon
- 3 cloves garlic minced
- 1/2 cup coconut cream
- 1 tbsp white miso
- 1/2 cup pasta water reserved from cooking
- 3 tbsp butter melted and slightly cooled
- 1/4 cup chives thinly sliced
- 1/4 cup mint finely torn
Pasta and Mix-ins:
- 3 cups Paccheri pasta
- 1 cup corn
- 1 cup frozen peas
- 3/4 cup freshly grated parmesan
- 3 tbsp capers
- Arugula for serving
Instructions
- Bring a large pot of well-salted water to a boil. Cook Paccheri according to package instructions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
- In a large mixing bowl, combine the coconut cream, minced garlic, and lemon juice. Stir until combined.
- In a small separate bowl, combine the white miso and warm pasta water. Mix with a fork or small whisk until the miso is fully dissolved with no lumps. Add to the coconut cream mixture and stir to combine.
- Add the melted, slightly cooled butter to the sauce and stir until the sauce is glossy and cohesive.
- Add the drained pasta to the sauce bowl and toss well to coat.
- Stir in the corn, peas, capers, parmesan, chives, and mint. Toss until evenly combined and the parmesan has melted into the sauce. Taste and adjust seasoning as needed.
- Serve on a generous bed of arugula with extra parmesan and black pepper on top. Serve warm or refrigerate and serve cold.
Notes
- Reserve more pasta water than you need. Pull a full cup from the pot before draining just in case you need to loosen the sauce.
- Let the melted butter cool slightly before adding it to the sauce to prevent separation.
- Dissolve the miso in pasta water separately before adding to the sauce for even flavor throughout.
- Tear the mint by hand rather than chopping it to keep it bright and fresh tasting.
Frozen peas do not need to be thawed before adding. - Do not skip the capers. They provide a briny balance to the sweetness of the corn and peas.
- This pasta is just as good served cold the next day. Add a squeeze of lemon before serving to freshen it back up.
- Stores in an airtight container in the refrigerator for up to 3 days.
