Massel Stock and Gravy.

Recipes: Fennel and Mushroom Pasta (Serves: 2-4)

Yes, you can eat this delicious comfort food. Pasta sure has gotten a bad rap in that last couple of years, but if you keep your dish heavy in vegetables, you are set to go. There is such a great variety in pasta these days. You can get whole wheat, gluten free or traditional. You pick. The earthy cream sauce makes this pasta dish eat like a meal. Feel free to finish with Parmesan cheese as well, if that is your taste.

The Recipe

Ingredients

  • 226g dry pasta of your choice
  • 60ml tablespoon olive oil
  • 120g fennel, thinly sliced
  • 1 shallot, finely minced
  • 2 gloves of garlic, minced
  • 105g crimini mushrooms, finely sliced
  • 118ml-236ml Massel vegetable or chicken style stock
  • 30ml light cream cheese (or soy cream cheese)
  • 2 tablespoons chopped fresh parsley
  • Massel vegetable stock powder, to taste

Method

In a large sauce pan cook pasta according to package directions.

1. Meanwhile, in a large nonstick frypan heat 30ml of olive oil over medium heat.

2. To frypan, add fennel, shallot, garlic and mushrooms. Sauté for a few minutes until shallots are translucent.

3. Add 118ml of Massel stock and simmer for approximately 7 minutes. Add more stock as needed. You want your vegetables to be tender.

4. Check on pasta. When finished, drain and set aside.

5. Stir in cream cheese, parsley and salt and pepper to sauce.

6. Add pasta to sauce and the other 30ml of olive oil. Add more stock if you need to loosen up sauce a touch.

7. Taste and adjust with Massel vegetable stock to your taste.


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