Sweet Miso Roasted Fennel Pasta

The fennel is roasted in a sweet miso sauce, then tossed in pasta with corn, garlic and hazelnuts.


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

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


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


  1. Preheat the oven to 200C/180c fan/ gas mark 6.
  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. Heat a large frying pan over medium heat, then add the olive oil and garlic. Cook for one minute until fragrant then add the corn, hazelnuts and pasta. Cook for two more 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!
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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.