Laura
Arnold
Lara M
Sara Dobson
Cibbuanoat Lara's... Pasta with Fennel & Mushrooms
July 16th 2008 08:17
at Lara’s…Pasta with Fennel & Mushrooms
I love tomato sauce with pasta but I also really enjoy pasta in a light and simple sauce. Here’s one of those recipes.
What you need:
2 cups of ‘frilled shells’ – or Fusili/spirals
1 small-medium sized fennel
4-6 medium sized mushrooms
2 fresh tomatoes
2-3 cloves of garlic
1 shallot – also known as eshallot or French shallot
Olive oil
Salt or a little vegetable stock to taste
Chilli flakes – optional
What to do:
The pasta…
1…cook the pasta in boiling salted water until al dente, as you are simultaneously cooking the vegetables
2…add to the sauce when it’s done. Serve immediately.
The sauce…
1…peel and slice/dice the garlic and shallot
2…cut fennel, mushrooms and tomatoes into desired bite-size
3…sauté garlic and shallot with olive oil until fragrant, then toss in fennel
4…cover and allow the steam to cook the fennel until slightly soft
5…add 1-2 ladles of the salted water from the cooking pasta
6…toss in tomatoes and mushrooms, and add a little salt/vegetable stock and chilli flakes (optional) – turn the heat down and allow the steam to slowly cook the vegetables, and to allow the flavours to blend in
7…the vegetables are done when the vegetables are at your desired texture
Tip…
…because it’s not quite a sauce, adding the pasta water (which has some starch) to the mix gives it a bit more of a saucy texture
*Eat, drink & be merry*
Lara
>...not liable for allergic reactions nor addictions…<
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