Summer on a Plate! Creamy Miso & Fennel Linguine

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There is something about summer cooking that encourages us to slow down and make the most of fresh, seasonal ingredients.

Last evening's dinner was inspired by exactly that.

A fennel bulb and a courgette, freshly harvested from our garden, became the starting point for a simple Creamy Miso & Fennel Linguine. Whether those ingredients come from your own vegetable patch, a local greengrocer or the supermarket, summer is the perfect time to enjoy them at their very best.

The gentle sweetness of fennel pairs beautifully with tender courgette, while miso adds a wonderfully savoury depth that transforms a handful of simple ingredients into something surprisingly comforting. Finished with fresh fennel fronds and toasted chopped mixed nuts, it's a meal that feels both light enough for a warm evening and satisfying enough to enjoy all year round.

One of the things I enjoy most about cooking is that it doesn't need to be complicated. Seasonal ingredients have a way of doing much of the work for you, allowing their natural flavours to shine without elaborate techniques or lengthy preparation.

This recipe comes together quickly, making it just as suitable for a busy weekday evening as it is for a relaxed weekend meal shared with family or friends.

I hope it encourages you to make the most of the wonderful produce available at this time of year and perhaps even inspires you to try fennel if it isn't already a regular ingredient in your kitchen.

If you make this recipe, I'd love to hear how it turned out. Feel free to leave a comment below or share your creation on social media and tag Meadowclere Cookery School.

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Ingredients

·      1x Fennel Bulb, finely sliced (one with fronds preferably, fronds removed and retained for garnish)

·      ½ Courgette, finely sliced

·      100g Frozen Sweetcorn, defrosted

·      2-3 tbsps Olive Oil

·      250g Linguine

·      1-2 Garlic Cloves, finely chopped

·      2 tbsp White Miso Paste

·      50ml Almond Milk (or milk or cream of choice)

·      2 tbsp Nutritional Yeast (or 35g-45g freshly grated Parmesan)

·      1x Lemon, zested and juiced.

·      25g Toasted Mixed Chopped Nuts

Method

1.     Cut the green fronds off the fennel bulb, if they are on it.  Reserve and finely chop the fronds to use as garnish on the finished dish. (Alternatively, chopped parsley makes a terrific substitute)

2.     Using a mandolin or a sharp knife, finely slice the fennel bulb.

3.     Do the same with the courgette.

4.     To a saute pan, add some olive oil and over a medium heat, gently saute the fennel for 5-6 minutes. 

5.     Add the courgette and the frozen sweetcorn.  Saute for a further 2-3 minutes

6.     Meanwhile, in a pot full of boiled salted water, cook the linguine according to packet instructions.  Before draining the linguine, reserve about 250ml of the cooking water.

7.     In a separate bowl, mix the miso paste with the almond milk until well combined. Add the garlic to the fennel and sauté for a further minute before adding the nutritional yeast, the linguine and the miso mixture.

8.     Toss until everything is well combined.

9.     If using Parmesan instead of nutritional yeast, stir it through at this stage until melted.

10.  Add 1 tbsp of the lemon juice and all of the zest.

11.  Simmer over a medium heat, stirring in enough reserved pasta water to create a smooth, silky sauce that lightly coats the linguine.

12.  Portion onto two pre-warmed pasta bowls.

13.  Garnish with the chopped fennel fronds, toasted mixed chopped nuts and, if desired, a little freshly grated Parmesan.