Vegan Fennel Pasta
If you’ve just bought a fennel bulb and are wondering, is there anything special you can do with a fennel bulb? Try this simple and delicious vegan fennel pasta recipe, which will surely force you to love this Mediterranean vegetable.
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Servings: 4 servings
Calories: 1485kcal
Equipment
Ingredients
- 1 large fennel bulb
- 8 ounces pasta (I used gluten-free penne)
- 3 tablespoons olive oil divided
- 1/2 medium onion chopped
- 3 cloves garlic chopped
- 2 tablespoons all purpose flour (I used gluten-free flour)
- 2 tablespoons nutritional yeast flakes
- 1/2 teaspoon salt
- 1 1/2 cup water
- 1/2 cup unsweetened non-dairy milk (I used coconut milk)
Instructions
- Boil pasta according to package instructions, add a little olive oil to the pasta water to keep the pasta from sticking..drain and set aside
- Remove the stems from the fennel bulb, and cut the Fennel into slices. Set aside
- Heat 2 tablespoons of oil in a large saucepan over medium heat. Add onion, and cook until soft, about 2 minutes
- Stir in Fennel and cook for another 2 minutes, stirring constantly.
- Add the garlic and cook until fragrant, about 30 seconds
- Move the vegetables to one side of the saucepan.
- Add the remaining 1 tablespoon of the oil followed by the flour, cook until the flour is slightly golden but not brown.
- Stir in nutritional yeast flakes, salt, water and vegan milk.
- Stir constantly until the sauce is smooth and creamy.
- Add the pasta and stir to coat.
- Serve immediately
Nutrition
Calories: 1485kcal | Carbohydrates: 216g | Protein: 46g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Sodium: 1380mg | Potassium: 2074mg | Fiber: 20g | Sugar: 21g | Vitamin A: 779IU | Vitamin C: 43mg | Calcium: 370mg | Iron: 7mg