Do it passionately.

CREAMY FENNEL CARBONARA

 

Don't really like fennel? Then this "creamy" carbonara is just the thing. A super simple recipe for all pasta lovers who want to try something new and be surprised.

INGREDIENTS (2 portions)

  • Olive oil or coconut oil

  • 1 gr. onion

  • 1 gr. garlic clove

  • 600g fennel (1-2 bulbs)

  • 50ml white wine (or vegetable stock)

  • 1 cup cashew nuts

  • 1 tbsp yeast flakes

  • 1 tsp mustard

  • 2 tbsp lemon juice

  • 125ml oat milk (or soy milk)

  • Salt and pepper

  • 250g pasta (e.g. wholemeal fusili)

PREPARATION

  • Pour hot water over the cashews and soak for as long as possible. Finely chop the onions and garlic, wash and finely slice the fennel - remove the stalk. Save the fennel greens for garnishing later.

  • Sauté the onions and garlic in the hot oil, add the fennel after a few minutes and sauté for 3 minutes. Deglaze with white wine or stock. Season with salt and pepper.

  • After a good 8 minutes, the fennel will have colored and should be slightly soft. Remove from the heat and put 1/3 of the fennel to one side.

  • Add the pasta water and cook the pasta according to the packet instructions.

  • Meanwhile, for the pasta sauce, place the remaining fennel in a blender with the soaked and drained cashews, yeast flakes, spicy mustard, lemon juice, oat milk, salt and pepper and puree until smooth. Season to taste with more lemon juice and salt if necessary.

  • Mix the fennel sauce with the drained pasta and fold in the remaining fennel.

  • Garnish with fennel greens.