Vegetarian Pasta with Toasted Fennel, White Button Mushrooms and Cherry Tomatoes
A delicious vegetarian pasta dish that's perfect for a quick weeknight meal. This recipe is easy to follow and features a flavorful blend of fennel, white button mushrooms, and cherry tomatoes.
Ingredients
- 2 servings of pasta try it with linguine
- 1/2 tsp of Season with Spice's fennel seeds
- 1/2 tsp of whole black peppercorns
- 3 cloves garlic diced
- 1 small red onion diced
- 7 cremimi or white button mushrooms sliced
- 1/2 cup cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- 1/2 tsp of Season with Spice Aleppo Chili Flakes
- 1/2 tsp of dried basil or fresh if you have it
- Sea salt to taste
Instructions
For the sauce:
- Toast fennel seeds by cooking on dry pan over medium fire. Stir the seeds with a wooden spoon until fragrant (2-3 minutes).
- In a mortar, crush toasted fennel seeds and whole black peppercorns into coarse pieces. Set aside.
- Heat olive oil over medium fire. Then add in garlic and onion, and cook until fragrant.
- Toss in the mushrooms (with a few tablespoons of water), stir in the butter, and cook for about 5 minutes.
- Throw in the tomatoes and cook for another 2-3 minutes.
- Turn the heat off, and pour sauce over cooked pasta. Stir in balsamic vinegar, fennel/black pepper, salt, Aleppo chili flakes, and basil, and there you have it - a flavorfully light pasta!
Notes
1. I used fusilli for this recipe, but linguine works much better for this lighter sauce.
2. Tips for cooking pasta - add salt to prevent the water from foaming, and oil to prevent the pasta from sticking together.
Nutrition
Serving: 150gCalories: 255kcalCarbohydrates: 14gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 1mgSodium: 21mgPotassium: 445mgFiber: 2gSugar: 6gVitamin A: 204IUVitamin C: 15mgCalcium: 49mgIron: 1mg
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