Description

This Fennel Pasta in Creamy Miso Sauce is a vibrant and unique vegetarian dish combining the subtle licorice flavor of fennel with the umami richness of white miso. Enhanced with charred or fresh corn, zucchini, and a silky almond milk-based sauce enriched with nutritional yeast, lemon, and gentle chili flakes, this pasta offers a creamy yet light plant-based meal perfect for a quick, satisfying dinner.

Ingredients

Vegetables and Produce

1 small corn on the cob
1 fennel bulb (green fronds reserved for garnish)
½ courgette / zucchini, cut into thin batons
1-2 garlic cloves, finely diced (use 2 if you prefer strong garlic flavor)
1 tbsp lemon juice (adjust to taste)
A pinch of chili flakes (preferably fine Korean chili flakes)
2 tbsp toasted hazelnuts (for serving)

Dairy & Alternatives

30-45 ml / 2-3 tbsp almond or soy milk or vegan cream (like Oatly)

Pantry

45 ml / 3 tbsp extra virgin olive oil
200 g / 7 oz linguine pasta (use gluten-free if needed)
1 heaped tbsp white (shiro) miso paste
2 tbsp nutritional yeast
Salt and black pepper, to taste

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Instructions

Optional Corn Charring: Heat a griddle pan and brush the corn cob lightly with about ½ tsp olive oil. Char the corn on all sides for roughly 9-12 minutes, turning every 3 minutes until you develop a nice charred exterior for extra smoky flavor.
Prepare Vegetables: Cut off the green stalks of the fennel bulb and reserve the fronds for garnish. Thinly slice the fennel bulb using a mandolin or sharp knife, then finely shred the slices into thin strands. Cut the courgette into thin matchsticks. If you skipped charring the corn, carefully shave the kernels off the cob.
Sauté Vegetables: Heat 1 tbsp olive oil in a non-stick or stainless steel pan. Add the raw corn kernels and fennel strands, cooking over medium heat while stirring frequently. After a few minutes, add the zucchini batons and continue cooking until the vegetables are tender and fennel is slightly caramelized. Season with salt and pepper, then set aside.
Cook Pasta: Bring a pot of water to boil and cook the linguine just short of al dente (about 9 minutes if the package states 10 minutes). Reserve 120 ml (½ cup) of pasta cooking water before draining the pasta.
Prepare Garlic Oil: In a large pan (use the same pan from the vegetables for extra flavor), heat the remaining 2 tbsp olive oil over low heat. Add the finely diced garlic and sauté gently, stirring constantly to avoid browning, allowing the garlic to soften and infuse the oil.
Make Miso Sauce: Dissolve the miso paste in 2 tbsp almond milk along with a splash of the reserved pasta water. Add this mixture to the garlic oil, then stir in the nutritional yeast, lemon juice, and a pinch of salt. Cook everything together until it slightly bubbles, adjusting the consistency with more pasta water if needed to create a smooth, light emulsion sauce.
Combine Pasta and Sauce: Add the drained pasta to the sauce and toss thoroughly to coat all strands. Season well with black pepper and sprinkle in chili flakes to taste. Fold in the sautéed vegetables.
Serve: Divide the pasta between bowls. If the corn was charred whole, shave kernels off the cob now and scatter them on top. Garnish with toasted hazelnuts and reserved fennel fronds for a crunchy, fresh finish.

Notes

The optional step of charring corn adds a smoky depth, but the dish works perfectly with raw corn kernels too.
To keep this recipe gluten-free, use gluten-free linguine or pasta of your choice.
If you prefer less spice, reduce or omit the chili flakes.
Use a non-stick or stainless steel pan for sautéing to get good caramelization without sticking.
Adjust lemon juice and salt at the end for perfect balance of acidity and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion