Fennel Pasta In Creamy Miso Sauce Recipes
PASTA WITH CREAMY FENNEL SAUCE
When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce-without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. -Deb Schwab, Moraga, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel., Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper., Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm., Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.
Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 690mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.
FENNEL PASTA IN CREAMY MISO SAUCE
Fennel pasta in a creamy miso sauce is a perfect main that just happens to be vegan. It's quick to make, deliciously satisfying and can be gluten-free too.
Provided by Ania
Categories large plates
Yield serves 2-3
Number Of Ingredients 13
Steps:
- OPTIONAL STEP: Heat up a griddle pan. Brush the corn with a tiny bit (½ tsp will do) of oil and char it on all sides, turning every 3 minutes or so.
- Cut the green part of your fennel bulb (save the fronds for decoration), slice the bulb really thinly using a mandolin or a knife and then chop the slices into thinner strands roughly. Cut your courgette / zucchini into thin batons / matchsticks. If you skipped step 1, shave the corn kernels off the cob.
- Heat up 1 tbsp oil in a non-stick pan (I like to use a stainless steel one for this dish).
- Add raw corn kernels shaved off the cob (unless you are charring it whole) and fennel and cook, stirring frequently. Add zucchini batons after a few minutes as they take less time to cook through. It's fine if the fennel catches a little here and there - caramelisation adds flavour. Once cooked through, season with pepper and salt and set aside.
- Cook the pasta just short of al dente (the pasta I used takes 10 min to cook al dente, I cooked it for 9 min) in a small amount of water. Save 120 ml / ½ cup of pasta cooking water just before you drain your pasta (it will be rich in starch by that point).
- Heat up remaining 2 tbsp of olive oil in a large pan (I simply wash the pan I cooked my fennel in). Once the oil is warm, add finely chopped garlic - it should sizzle gently once it hits the pan. Saute garlic on a low heat, stirring often. Do not let the garlic brown as it will make your pasta taste bitter, you only want it to soften and flavour the oil.
- While the garlic is frying, dissolve miso paste in 2 tbsp of the almond milk and a splash of pasta cooking water.
- Once the garlic is softened and fragrant, add in dissolved miso paste and nutritional yeast and a squeeze of lemon, and a pinch of salt - stirring everything together so that you get a light emulsion that will coat your pasta. Allow it to bubble for a few seconds, adding a touch more pasta cooking water if the sauce is too thick. I used up just over 60 ml / ¼ cup of pasta cooking water in total.
- Add drained pasta to the sauce. Coat the pasta in the sauce, season well, including a sprinkle of fine chilli flakes (if using) and then stir cooked veggies through. If you cooked your corn on the grill, shave the kernels off the cob and add them to the pasta.
- Divide between two bowls, garnish with pan-toasted hazelnuts and fennel fronds.
Nutrition Facts : Calories 499.85 calories, Carbohydrate 71.95 grams, Cholesterol 0 milligrams, Fat 17.84 grams, Fiber 8.28 grams, Protein 15.83 grams, SaturatedFat 2.45 grams, Sodium 732.07 milligrams, Sugar 10.46 grams, TransFat 0 grams, UnsaturatedFat 15.39 grams
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