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Massel Fennel & Mushroom Pasta

Recipes: Massel Fennel & Mushroom Pasta (Serves: 2-4)

Nothing beats a bowl of 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. Douse in Parmesan cheese for an extra flavour hit!

The Recipe


  • 1 tablespoon Massel Concentrated Liquid Stock, chicken flavour
  • 225g gluten-free pasta
  • 2 tablespoons olive oil
  • 2 cups fennel, thinly sliced
  • 1 shallot, finely minced
  • 2 cloves of garlic, minced
  • 1½ cups crimini mushrooms, finely sliced
  • 2 tablespoons light or soy cream cheese
  • 2 tablespoons fresh parsley, chopped
  • Freshly ground black pepper


  1. In a large saucepan cook pasta according to package directions.
  2. Meanwhile, in a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
  3. To the skillet, add fennel, shallot, garlic and mushrooms. Sauté for a few minutes until shallots are translucent.
  4. Add Massel Concentrated Liquid Stock and simmer for approximately 7 minutes. Add water as needed. You want your vegetables to be tender.
  5. Check on the pasta. When finished, drain and set aside.
  6. Stir in cream cheese, parsley and pepper to the skillet sauce.
  7. Add pasta to sauce and the other tablespoon of olive oil. Add more water if you need to loosen up the sauce a touch. Adjust pepper to taste. Combine with pasta and serve immediately.
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Recipe Name
Massel Fennel & Mushroom Pasta
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