Welcome to a culinary adventure that combines the rich umami flavors of miso with the delicate sweetness of leeks and the hearty goodness of corn. My Miso Leek Corn Fettuccine Recipe is a symphony of taste and texture, combining simple yet vibrant ingredients to create a dish that's delicious and easy to prepare. This recipe combines traditional Japanese flavors with Italian flair.

In this step-by-step guide, I’ll walk you through the process of crafting a delightful fusion dish that marries the savory depth of miso paste with the subtle oniony notes of leeks and the sweet crunch of corn kernels. Whether you're a seasoned chef or a kitchen novice, this Miso Leek Corn Fettuccine Recipe is perfect for any occasion. From family dinners to dinner parties, this dish is sure to be a crowd-pleaser, showcasing the versatility of miso in creating a unique and flavorful pasta experience.

Prepare to elevate your pasta game with my Miso Leek Corn Fettuccine Recipe – a delightful blend of cultures and flavors that will have everyone asking for seconds. Get ready to impress with this mouthwatering out-of-the-box dish that's both easy to make and impossible to forget.

Happy Cooking!

Servings: 5-6 servings

Prep Time: 10 mins

Cooking Time: 25-30 mins

Total Time: 30-40 mins

Ingredients: 

• 12-14 oz fettuccine- check notes for other pasta shapes

• 2 tbsp butter; divided

• 2 cups washed and sliced leeks

• 3-4 cloves of garlic minced

• 1 tbsp white miso paste

• Salt as per taste

• 1/2 tsp black pepper

• 1 tsp chili flakes

• A pinch of nutmeg

• 1 tsp Chili flakes

• 1/2-2/3 cup corn kernels

• 2/3 cup grated parmesan cheese

• 1/2-2/3 cup pasta water 

• 1/2-3/4 cup heavy cream  

• Chopped parsley to garnish

Directions: 

1. Put water to boil in a saucepan with salt. Boil pasta till al dente. Keep aside and reserve pasta water. I like to boil the pasta once the leeks have started caramelizing.

2. In a saute pan on medium heat, add 1.5 tbsp butter.

3. Add sliced leeks and cook for 10-15 minutes till they start caramelizing.

4. Add garlic and cook for 4-5 mins till well cooked.

5. Make a well and add 1/2 tbsp butter. On the butter add the miso and seasonings- salt, pepper, chili flakes, and nutmeg and cook the miso in the butter well before mixing it in.

6. Add corn and mix it all well.

7. Add the boiled pasta and give it a quick toss.

8. Add the grated cheese, heavy cream, and pasta water tossing it well.

9. Cook for 3-5 minutes till the sauce thickens, and the pasta is well coated.

10. Garnish with chili flakes, grated cheese, and chopped parsley and serve!

Notes/Tips:

• You can use light cream instead of heavy cream.

• Ideally, use any long pasta like spaghetti, fettuccine, or tagliatelle. If you don’t have these you can use a shorter pasta but I prefer a longer shape for this recipe.

• I used a beetroot fettuccine but you can use any you like!

• I prefer a white miso compared to a red miso for this recipe.