I came up with this recipe after creating this one, which left me with leftover fennel stalks. I knew they were edible, but I'd never cooked them before--or tried them raw. I was craving the delicate, anise-like flavor of cooked fennel, so I decided to boil the stalks and add them to a sauce. And this recipe was born. This creamy fennel sauce has a light, delicate flavor--perfect if you're craving comfort food but don't desire anything too heavy.
I've included the ingredients for a complete meal (what you see in the photos), but feel free to use just the recipe for the fennel sauce and combine it with your favorite pasta additions. As far as pasta choice goes, it's wide open. I used edamame-mung bean noodles in the shape of fettuccine. Although these noodles were quite good, they had a strong flavor that almost overpowered the light, buttery fennel sauce. In the future, I will probably use brown rice noodles with this recipe since those have such a neutral flavor.
I've included the ingredients for a complete meal (what you see in the photos), but feel free to use just the recipe for the fennel sauce and combine it with your favorite pasta additions. As far as pasta choice goes, it's wide open. I used edamame-mung bean noodles in the shape of fettuccine. Although these noodles were quite good, they had a strong flavor that almost overpowered the light, buttery fennel sauce. In the future, I will probably use brown rice noodles with this recipe since those have such a neutral flavor.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup raw cashews
- 2 fennel bulbs with stalks, fronds removed, bulbs and stalks roughly chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1 package noodles of choice
- 1/2 red onion, thinly sliced
- 1 yellow summer squash, sliced into coins
- 1/2 red bell pepper, thinly sliced
- 1 tablespoon coconut oil
- salt and pepper to taste
Directions
1. Boil fennel stalks, bulbs, and cashews in three cups of water for 8 minutes. Remove from heat and drain, saving the water for boiling.
2. Add 1/2 teaspoon salt, lemon juice, boiled fennel, and cashews to a blender. Add 1/2 cup of the water used for boiling. Blend until you reach a creamy consistency. Add a few spoonfuls of the water if you prefer a thinner consistency. Set aside.
3. Prepare noodles according to package instructions.
4. In a large saucepan, heat coconut oil over medium heat. Sauté onions for 5 minutes. Add red bell peppers and summer squash. Sauté for 8-10 minutes, stirring occasionally.
5. Strain noodles once complete. Add noodles and fennel sauce to the saucepan with the sautéed veggies. Stir well to combine and serve. Enjoy!
2. Add 1/2 teaspoon salt, lemon juice, boiled fennel, and cashews to a blender. Add 1/2 cup of the water used for boiling. Blend until you reach a creamy consistency. Add a few spoonfuls of the water if you prefer a thinner consistency. Set aside.
3. Prepare noodles according to package instructions.
4. In a large saucepan, heat coconut oil over medium heat. Sauté onions for 5 minutes. Add red bell peppers and summer squash. Sauté for 8-10 minutes, stirring occasionally.
5. Strain noodles once complete. Add noodles and fennel sauce to the saucepan with the sautéed veggies. Stir well to combine and serve. Enjoy!
Related: Roasted Fennel and Fingerling Potatoes
Macro Tofu and Veggies in Squash Sauce
Creamy Sundried Tomato Pasta Sauce
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Mary Hood Luttrell
