Creamy Fennel Pasta

A rich, flavorful pasta dish featuring roasted fennel, caramelized garlic, and vegan cream cheese.

Ingredients

Main Ingredients

• Pasta of choice
• 1/2 of a large onion, chopped
• 1 whole fennel bulb, chopped
• 2 heads of garlic
• Oil to coat
• 3 teaspoons salt
• 3 teaspoons pepper
• 2 tablespoons dried basil
• 1 teaspoon dried coriander
• 1 1/2 cups vegan cream cheese

For Garnish

• Scallion, sliced
• Red pepper, diced

Optional Additions

• Asparagus
• Mushrooms
• Fresh basil

Instructions

• Preheat oven to 400°F.

• Chop (1 whole) fennel bulb and (1/2) large onion and transfer to a large baking dish.

• Coat in oil and add (3 teaspoons) salt, (3 teaspoons) pepper, (2 tablespoons) dried basil, and (1 teaspoon) dried coriander. Toss to combine.

• Cut the tops off (2 heads) of garlic and add to the baking dish.

• Cover the dish with foil and roast for 45 minutes to 1 hour, until the fennel and onion are caramelized and tender.

• While the vegetables are roasting, cook your pasta according to package directions. Drain and set aside.

• Remove the roasted vegetables from the oven. Squeeze the roasted garlic cloves out of their skins and add to the vegetables.

• Add (1 1/2 cups) vegan cream cheese and mix to combine until creamy.

• Add the cooked pasta and toss everything together until well coated.

• Serve topped with sliced scallion and diced red pepper. Add optional asparagus, mushrooms, or fresh basil if desired.

Notes

• The roasted garlic becomes sweet and spreadable — don't skip it!
• Any pasta shape works, but something with ridges or curves holds the sauce well
• Can add roasted asparagus or sautéed mushrooms for extra vegetables
• Fresh basil adds a nice brightness at the end