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:

    t

  • 8 ounces whole wheat rotini pasta
  • t

  • 1 tablespoon extra virgin olive oil
  • t

  • 4 cloves garlic, minced
  • t

  • 2 cups chopped fennel, fronds reserved
  • t

  • 1/2 teaspoon fine sea salt
  • t

  • 1/4 cup golden raisins
  • t

  • 1-1/2 teaspoons ground cumin
  • t

  • 1 teaspoon finely grated orange zest
  • t

  • 1/4 cup freshly squeezed orange juice
  • t

  • 1/4 cup sliced almonds, toasted

Directions:

    t

  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. t

  3. 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.
  4. t

  5. 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.
  6. t

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

  9. Serve sprinkled with almonds.

More tasty vegan dinner recipes!

Comments

Comments are closed.