Have you ever tried fennel sauce pasta? I assure you that the recipe for this first vegan dish is absolutely to be saved. In practice we proceed as for a normal sauce, but of course instead of meat there are fennel. The recipe is quick and easy to prepare. You just have to wait for the fennel to become very soft. Look at the process and the final result in the VIDEO RECIPE on my YouTube channel. The sautéed, wine to blend, the tomato paste, spices and long cooking give a truly exceptional result. The fennel sauce is aromatic, fresh but tasty. A nice alternative to another vegan sauce that I love very much, THE RAGU’ OF LENTILS. That, in my opinion, does not regret the traditional sauce.
In the sauce I put these ingredients: Laurel, cloves and black pepper. But if you love the spicy taste you can also add a pinch of chili pepper. I completed everything with bread fried in extra virgin olive oil, in line with the idea of a vegan sauce. But my aunt, who probably has no idea what it means “vegan”, season this pasta with plenty of grated pecorino cheese.
Delicious and light recipes with fennel
Since we are in fennel season, why not take advantage? Then, take a look at my favorite recipes with fennel: FENNEL GRATIN, FENNEL AND SOUR, FENNEL SALAD AND ORANGES, FENNEL SALAD, RADICCHIO AND SMOKED SALMON And the FENNEL AND CLAMS SOUP WITH SOUR CREAM. Have a good day.
50 grams of tomato paste
a small carrot
a stalk of celery
extra virgin olive oil, to taste
salt and pepper, to taste
a bay leaf
a few grains of black pepper
150 milliliters of white wine
vegetable broth, to taste
320 grams of pasta
breadcrumbs, to taste
The recipe for vegan fennel sauce is really simple to prepare, as you see in this brief VIDEO RECIPE. By the way, you can prepare this sauce one or two days in advance and store it in the refrigerator.
Finely chop celery, carrot and onion. Slice the fennel into very thin slices. You can also use a mandolin: during cooking you will see that they will become so soft that they will unravel.
Brown celery, carrot and onion in extra virgin olive oil for about ten minutes. Stir often and over very low heat. If you want to add chili pepper it's the right time. Add laurel, pepper and clove, then the fennel. Brown the fennel for a few minutes, then add the tomato paste and mix well.
Add the white wine (or rosé) and let the alcoholic part fade. Then, add a glass of broth, season with salt, cover and cook for an hour and thirty or until the fennel has become soft. Possibly, if the sauce dries too much, you can add a little more vegetable broth.
Toast the breadcrumbs in a little extra virgin olive oil until golden brown. Boil the pasta in salted water. Drain the pasta al dente. Sauté the pasta in a pan with the fennel sauce, adding some cooking water if necessary. Serve the pasta by completing the dish with toasted breadcrumbs (muddica atturrata, in Sicilian) and Bon Appetit!