Vegan Pasta With Truffled Roasted Fennel

September 15, 2010 by Keri

This pasta has a lot of vegetables and color, but I think the real stars here are the white truffle oil, sliced fennel bulb, and black pepper.  Fennel bulb can have a strong flavor and liquorice scent, but when it’s roasted it becomes much milder and less overpowering.  My whole little family loves this pasta and I love that it makes a lot of leftovers, because that means a few less lunches I have to whip up.  If you want less volume you could half the pasta, but keep the full recipe of veggies for an even heartier vegan pasta.

Vegan Pasta Recipes

Vegan Pasta With Truffled Roasted Fennel
Ingredients:

  • 1 fennel bulb, quartered and sliced into strips
  • 1 medium zucchini, cut into 2 inch sticks
  • 1 medium yellow squash, cut into 2 inch sticks
  • 3 small carrots, cut into 2 inch sticks
  • 4 red potatoes, quartered
  • 2 1/2 tablespoons white truffle oil, divided
  • 1/2 teaspoon sea salt plus one big pinch, divided
  • 1/2 teaspoon black pepper
  • 1 pound whole wheat pasta, cooked
  • 2 teaspoons garlic, minced

Preheat oven to 425 degrees.  In a large bowl, toss fennel strips, carrots, and zucchini, yellow squash, and carrot sticks in 1 1/2 tablespoons white truffle oil, 1/2 teaspoon sea salt, and black pepper.  Place veggies on a baking sheet and roast for 25 minutes, flipping vegetables once.  Allow roasted vegetables to cool slightly.  In a large serving bowl or pot, toss whole wheat pasta with 1 tablespoon white truffle oil, minced garlic, and a big pinch of sea salt.  Toss in roasted vegetables and serve.  Enjoy!

Vegan Pasta Recipes

After dinner, we had a little dance party in our living room.  Little Man completely cracks me up with his dance moves.  He actually dances to cues in the music, crouching down right before the big hook in the song and popping up right as the beat hits for effect.  He also tries to gracefully throw himself to the ground like a tiny break dancer.  I hope he never loses that enthusiasm for life, no matter what he chooses to do!

Do you like fennel?  If so, what are your favorite recipes to use it in?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. I haven’t cooked with fennel, but I like it. This is such a health, hearty dish!

  2. Lacey says:

    Much like potatoes on pizza; I’ve never added potatoes to pasta. It just sounds dangerous for me; I can see myself choosing to live on a double carb combo LOL

    • Keri says:

      Man, you’d hate my recipe for french fry, pasta, and rice stuffed bake potatoes then! Okay, I don’t really have one of those. :P