• TwoCabbages Kitchen

Spaghetti with Fennel cream and walnut



If you've been following me on Instagram for a while, you might already know I hosted an initiative that involved a friend of mine and me, every sunday for a month, on a plate of pasta, 100% plant based, good and sustainable for our planet. My first proposal were tagliatelle with lentil ragou, for the second appointment "Fusilli vegan carbonara", and for the third sunday I brought these spaghetti with fennel and walnut cream.


It is a delicate, unusual, and really good dish, seeing is believing.


I find this is a good way to use some fennels that you might not want to consume in a salad, or as a side dish, and maybe you are wondering why you have ever bought them and now you'll have to throw them away.

Here you can prepare this pasta, to which I added the fresh notes of thyme and the crunchy ones of walnuts, to make it a balanced dish, rich in fiber and highly digestible thanks to fennel.


the extra tip

You can follow this recipe, browning the fennel in a saucepan, or gratening them in the oven for an even stronger flavor.


So are we waiting for? Let's make it!

INGREDIENTs - 4 persons
  • 11.2 oz (320 g) wholemeal spaghetti;

  • 11.3 g (330 g) fennel, chopped and cleaned;

  • 1 spring onion, the white part;

  • 2/3 cup (150 ml) sugarfree almond milk (also sugarfree soy milk will do great);

  • 1.7 oz (50 g) walnut;

  • 2 tsp lemon juice;

  • Fresh thyme.

METHOD
  1. Finely slice the spring onion and brown it in a saucepan with extra virgin olive oil, then add the fennel and when it is golden brown add the almond milk, salt and let it cook for 20 minutes;

  2. Roughly chop the walnuts and toast them in a small frypan;

  3. In the meantime, bring the water to a boil and add the spaghetti, cooking for the time indicated on the package;

  4. When the fennel is soft, add half of the toasted walnuts, lemon and fresh thyme, and blend until you get a smooth cream;

  5. Season the spaghetti with the fennel pesto, and garnish with the other half of the walnuts kept aside and another squeeze of lemon. Enjoy your meal!

If you liked my Spaghetti with fennel and walnut cream and tried it at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages


 
Privacy Policy