Corn Pasta Cooked in Maple Water and Lemon Juice

Main Courses / Pasta

Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 4 cups maple water*
  • 9 oz 1 package of corn pasta noodles
  • 1 tbsp sesame paste
  • 1 lemon, juiced
  • 1 tbsp fresh chives, chopped
  • 1 tbsp tarragon, chopped
  • 1 avocado, cut into small cubes
  • Salt and ground pepper
  • Fine herbs, to taste, for decoration


  1. Bring the maple water to a boil in a saucepan and add the corn noodles to cook according to the instructions on the package.
  2. Drain, reserving the cooking water.
  3. Add the sesame paste, lemon juice, chives, tarragon, and avocado.
  4. Bring the mixture to a boil and put the noodles back in for 1 minute to reheat.
  5. Season with salt and pepper. Serve in soup plates.
  6. If desired, sprinkle with fine herbs.


* No maple water on hand? Substitute with 60 ml (1/4 cup) maple syrup (preferably amber syrup for its rich flavour) mixed with 900 ml (3 3/4 cups) water to cook the pasta. This recipe, however, is best made with maple water.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Philippe Mollé


Main Courses Recipes

Pasta Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.