Vegan Sweet Corn Rigatoni with Summer Squash Sauce
Serves 2 to 3

8 ounces dry rigatoni, or your favorite pasta shape
1 tablespoon olive oil (optional)
1 shallot, minced
1 large summer squash, grated (about 2 cups grated)
1 tablespoon miso paste
2 tablespoons nutritional yeast
1 cup fresh corn kernels (frozen would be fine)
1 to 2 tablespoons fresh herbs or greens (basil, parsley, kale)
Black pepper
Salt to taste

Note: Prepare the veggies while the pasta water comes to a boil. Start cooking the sauce portion just before you drop the pasta into the (salted!) water. The sauce portion should be just about ready when pasta is al dente.

Heat a large saucepan to medium-high heat. Add oil, shallot, and summer squash. Cool, stirring regularly for about 5 to 6 minutes. The squash should be reduced by about half. If it’s not cooking or reducing fast enough, turn the heat up to high.

When the pasta is halfway done, add the miso, nutritional yeast, and black pepper to the squash, along with about ¼ to ½ cup of the pasta water. The water will deglaze the pan, melt the miso, and help to soften the squash. Continue to cook, stirring regularly, until the pasta has one minute left to go. Add the corn and herbs (or greens) to the squash sauce, and allow them to cook for just that last minute.

When the pasta is done, transfer it directly to the squash mixture along with another ½ cup of the pasta water. Stir and toss until the pasta is coated in the squash sauce. If it’s too dry to coat it, add a bit more pasta water.

Transfer the pasta to your serving dish, and top with a bit more fresh corn and fresh herbs.

Serve immediately with an optional drizzle of olive oil.

🎵 Music:
Music by Ryan Little - For Hyrule! - https://thmatc.co/?l=8C26507D