Creamy Fennel Pasta

A rich, flavorful pasta dish featuring roasted fennel, caramelized garlic, and vegan cream cheese.

Ingredients

Main Ingredients

• Pasta of choice
• 1/2 of a large onion, chopped
• 1 whole fennel bulb, chopped
• 2 heads of garlic
• Oil to coat
• 3 teaspoons salt
• 3 teaspoons pepper
• 2 tablespoons dried basil
• 1 teaspoon dried coriander
• 1 1/2 cups vegan cream cheese

For Garnish

• Scallion, sliced
• Red pepper, diced

Optional Additions

• Asparagus
• Mushrooms
• Fresh basil

Instructions

1. Preheat oven to 400°F.

2. Chop (1 whole) fennel bulb and (1/2) large onion and transfer to a large baking dish.

3. Coat in oil and add (3 teaspoons) salt, (3 teaspoons) pepper, (2 tablespoons) dried basil, and (1 teaspoon) dried coriander. Toss to combine.

4. Cut the tops off (2 heads) of garlic and add to the baking dish.

5. Cover the dish with foil and roast for 45 minutes to 1 hour, until the fennel and onion are caramelized and tender.

6. While the vegetables are roasting, cook your pasta according to package directions. Drain and set aside.

7. Remove the roasted vegetables from the oven. Squeeze the roasted garlic cloves out of their skins and add to the vegetables.

8. Add (1 1/2 cups) vegan cream cheese and mix to combine until creamy.

9. Add the cooked pasta and toss everything together until well coated.

10. Serve topped with sliced scallion and diced red pepper. Add optional asparagus, mushrooms, or fresh basil if desired.

Notes

• The roasted garlic becomes sweet and spreadable — don’t skip it!
• Any pasta shape works, but something with ridges or curves holds the sauce well
• Can add roasted asparagus or sautéed mushrooms for extra vegetables
• Fresh basil adds a nice brightness at the end