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Fennel Pasta in Creamy Miso Sauce
Ingredients
  • 1 small corn on the cob
  • 45 ml / 3 tbsp extra virgin olive oil
  • 1 fennel bulb
  • ½ courgette / zucchini
  • salt and black pepper, to taste
  • 200 g / 7 oz linguine (GF if needed)
  • 1 to 2 garlic cloves, finely diced (use 2 if you are a garlic fiend)
  • 1 heaped tbsp white / shiro miso paste*
  • 30 ml / 2 tbsp almond or soy milk
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice, adjust to taste
  • a good pinch of chilli flakes (I like fine Korean chilli flakes)
  • 2 tbsp toasted hazelnuts**, to serve
Steps
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