Fennel mac & cheese
Fennel, you either hate it or love it. I grew up eating fennel raw as a snack so I absolutely love it. My fiance on the other hand thinks it tastes like liquorice and doesn’t like it at all. But if you are a fan, you should really try this recipe. By roasting the fennel it get’s really sweet and caramalised which is absolutely a perfect addition to the creamy, cheesy baked pasta.
Recipe
Serves 4 people
Ingredients
500 gr of short pasta of choice, I used shells
1 large fennel
1 cup/200 gr of raw cashews, soaked for 20 minutes in boiling water
400 ml of plant based cream
100 gr of plant based parmesan, my favorite brand
1 tsp of black pepper, whole + extra ground
salt
pinch of turmeric powder
pinch of ground nutmeg
1 small garlic clove
olive oil
Instructions
Start by preheating your oven to 180°C.
Cut the fennel lengthwise into strips.
Add the cut fennel on a baking tray lined with baking paper and drizzle with olive oil, salt, pepper and nutmeg.
Roast in the oven for 30 minutes until tender and caramalised.
Meanwhile cook the pasta in salted boiling water for half of the recommended cooking time. Reserve a cup of pasta water for later.
Make the sauce by blending the cashews, cream, parmesan, black pepper, salt, garlic and turmeric in a blender until smooth.
Add the cooked pasta to a bowl, pour over the cashewsauce and some pasta water.
Mix well then add 2/3 of the roasted fennel.
Transfer the pasta mixture to a baking dish and bake in the oven for 30 minutes until bubbly golden brown on top.
Finish with the remaining roasted fennel.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
