Fennel and Zucchini Linguine

Name: Fennel and Zucchini Linguine with Hazelnut Crumb
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 180 Grams of Linguine; 145 Grams of Sweet corn kernels; 360 Grams of Fennel; 2 Piece of Small zucchini; 2 Piece of Garlic cloves; 1 Tbsp of Olive oil; 40 Grams of Miso paste; 200 ML of Plant based cream; 5 Grams of Potato Seasoning; 4 Grams of Smoked paprika powder; 2 Grams of Chilli flakes; 1 Piece of Lemon; 40 Grams of Hazelnuts; 1 Tbsp of Olive oil; 20 Grams of Panko bread crumbs; 0 Tsp of Salt; 0 Tsp of Black pepper; 15 Grams of Fresh dill

with Hazelnut Crumb

Fennel brings a sweet anise flavour to this dish.

37 Reviews

Cals 963 · Prot 25 · Carbs 119 · Fat 49

Vegan

30 min

Fennel and Zucchini Linguine with Hazelnut Crumb

Fennel brings a sweet anise flavour to this dish.

37 Reviews

Cals 963 · Prot 25 · Carbs 119 · Fat 49

Vegan

Ingredients

Pasta

Linguine 10*11*

180 Grams

Sweet corn kernels

145 Grams

Fennel

360 Grams

Small zucchini

2 Piece

Garlic cloves

2 Piece

Olive oil

0.5 Tbsp

Miso paste 9*

40 Grams

Plant based cream

200 ML

Potato Seasoning

5 Grams

Smoked paprika powder

4 Grams

Chilli flakes

2 Grams

Hazelnut crumb

Lemon

1 Piece

Hazelnuts 2*

40 Grams

Olive oil

1 Tbsp

Panko bread crumbs 10*11*12*

20 Grams

Salt

0.3 Tsp

Black pepper

0.3 Tsp

To serve

Fresh dill

15 Grams

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *2 Tree Nuts, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4031 / 963
Fats (g)	48.8
of which saturated (g)	20.6
Carbohydrates (g)	119
of which sugars (g)	19.7
Fibers (g)	17.9
Proteins (g)	25.2
Salt (g)	1.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil pasta

Bring a large pot of salted water to boil.
Once boiling, add the linguine.
Cook for 10-12 min until 'al dente' or cooked to your liking.
Reserve a cup of pasta water and drain the pasta.

2 Prep

Meanwhile, drain the sweet corn.
Trim and finely slice the fennel.
Chop the zucchini into fine matchsticks.
Peel and mince the garlic.
Zest the lemon and slice it into wedges.

3 Make crumb

Roughly chop the hazelnuts.
Heat a large non-stick frying pan over a medium-high heat with a small drizzle of oil.
Once hot, add the hazelnuts.
Toast for 1-2 min.
Add the bread crumbs, lemon zest and season with a pinch of salt and pepper.
Toast for a further 1-2 min until golden.
Transfer the crumb to a plate.
Reserve the pan.

4 Fry veg

Return the reserved pan to a medium-high heat with another drizzle of oil.
Once hot, add the sweet corn and fennel with a pinch of salt.
Fry for 3-5 min until slightly charred and softened.
Add the zucchini.
Fry for 3 min further.
Remove the veggies from the pan.
Reserve the pan.

5 Make sauce

Return the reserved pan to a medium-high heat with a drizzle of oil.
Once hot, add garlic. Fry for 1 min until fragrant.
Add the miso paste, plant based cream with a splash of the reserved pasta water.
Mix well. Cook for 1-2 min until slightly thickened.
Add the vegetable seasoning, smoked paprika, a pinch of chilli flakes (spicy!)
Add the cooked linguine and reserved veggies back to the pan.
Toss to coat in the sauce. Cook for 1 min until warmed through.