Sweet Miso Roasted Fennel Pasta

The fennel is roasted in a sweet miso sauce, tossed in pasta with corn, garlic and hazelnuts to provide a different texture and a nice finishing touch.

Substitute:

  • No corn? Use grated courgette instead. 
  • No hazelnuts? Try with macadamia nuts or cashew nuts instead. 
  • No maple syrup? Use honey instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

1 Fennel

160 g Pasta (any )

160 g Corn (off the cob )

20 g Hazelnuts

2 Garlic cloves (sliced )

2 tbsp Olive oil

4 tbsp Oat milk (or any milk of choice )

For the sweet miso sauce:

2 tbsp Miso paste

2 tbsp Maple syrup

1 tbsp Rice vinegar

Recipe:

  1. Preheat the oven to 200C/180c fan/6 gas mark.
  2. Roughly chop the fennel into small chunks. In a large mixing bowl, combine the sweet miso sauce ingredients. Add the fennel and toss well to coat. Place in a baking dish and roast for 15-20 minutes, or until tender and lightly caramelised.
  3. In the meantime, cook the pasta following the packaging instructions. Drain and set aside.
  4. Place a large frying pan over medium heat. Add the olive oil and garlic. Cook for 1 minute until fragrant then add the corn, hazelnuts and pasta. Cook for 2 minutes, then add the oat milk and roasted fennel with the miso sauce.
  5. Mix well and season to taste with salt and pepper. Divide into plates and enjoy!
Oddbox image

How to store

Store in an airtight container, in the fridge for up to 3 days or in the freezer for up to 1 month. 

Oddbox Fruit and Vegetable box

FIGHT FOOD WASTE WITH A DELIVERY OF DELICIOUSLY ODD FRUIT & VEG.