Miso and corn pasta

Step 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.

Step 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.

Step 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.

Step 4

Heat up 2 tbsp oil in a non-stick pan (I like to use a stainless steel one for this dish).

Step 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.

Step 6

While the garlic is frying, dissolve miso paste in 2 tbsp of the pasta cooking water you saved earlier.

Step 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.

Step 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).

Step 9

Add charred veggies to the pan, give the pasta a good stir, adjust the seasoning.

Step 10

Divide between two bowls, garnish with pan-toasted pine nuts and torn basil leaves.