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Rotini with Fennel, Orange, and Almonds

Page through Camilla V. Saulsbury's 5 Easy Steps to Healthy Cooking (Robert Rose, February 2012) and you'll find a wealth of diet and cooking tips along with 500 recipes that promote lifelong wellness. Though this isn't a vegan-only read, this healthy cookbook features many vegan-friendly recipes and even includes a Meatless Main Dishes chapter. The following vegan pasta recipe is nestled in the Multigrain Pasta and Noodles section. I love the unusual combination of fennel, orange, and pasta. Serve it as a vegan dinner or side dish.
Page through Camilla V. Saulsbury's 5 Easy Steps to Healthy Cooking (Robert Rose, February 2012) and you'll find a wealth of diet and cooking tips along with 500 recipes that promote lifelong wellness. Though this isn't a vegan-only read, this healthy cookbook features many vegan-friendly recipes and even includes a Meatless Main Dishes chapter. The following vegan pasta recipe is nestled in the Multigrain Pasta and Noodles section. I love the unusual combination of fennel, orange, and pasta. Serve it as a vegan dinner or side dish.

Rotini with Fennel, Orange, and Almonds

Serves 4

Ingredients:

  • 8 ounces whole wheat rotini pasta

  • 1 tablespoon extra virgin olive oil

  • 4 cloves garlic, minced

  • 2 cups chopped fennel, fronds reserved

  • 1/2 teaspoon fine sea salt

  • 1/4 cup golden raisins

  • 1-1/2 teaspoons ground cumin

  • 1 teaspoon finely grated orange zest

  • 1/4 cup freshly squeezed orange juice

  • 1/4 cup sliced almonds, toasted


Directions:

  1. In a large pot of boiling salted water, cook pasta according to package direction until al dente. Drain, reserving 1/4 cup pasta water.

  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic, fennel, and salt. Cook, stirring, for 5 to 6 minutes or until fennel is tender-crisp.

  3. Stir in pasta, raisins, cumin, orange zest and juice. Cook, stirring, for 2 minutes. If necessary, stir in enough of the pasta water to moisten.

  4. Chop enough of the reserved fennel fronds to measure 1/4 cup. Stir fennel fronds into pasta.

  5. Serve sprinkled with almonds.


More tasty vegan dinner recipes!
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