Roasted Fennel, Hazlenut, and Almond Cream with Pasta

Creamy vegan comfort food at its best

Move over, red sauce! Roasted fennel, cherry tomatoes, and arugula in warm almond cream is here!

9.75 times out of 10, we choose red sauce; red typically wins. Red sauce is simple, versatile, and it keeps well. Our thoughts about cream sauce hovered around gloopy, thick, and heavy. Then, this sauce came into our kitchen. It’s fantastic because it’s super light, refreshing, and silky.

Yes, this is sauce is delicious; yes, it’s also vegan. No milk, no cream, and no cheese for the win. If you haven’t jumped on the plant based train, now is the time! We love Kite Hill, and use their almond based yogurt any time we need a “creamy” ingredient. It really does such a great job. They have flavored yogurts, which are wonderful, but we usually stick with plain for more versatility. They also make some amazing almond “cheese” spread! (Full disclosure: we completely fooled the non-plant-based parents with their chive spread, and they were floored! They loved it, and couldn’t believe it wasn’t dairy based cream cheese.)

We used fresh ramen noodles from nona lim, because we love the wonderful texture, and you can’t beat two minutes worth of cook time. But, feel free to use your favorite type/shape.

So, you already know there is no dairy in this velvety sauce. Better yet, there is only 1 teaspoon of oil! For an “almost” guilt-free comforting night, it doesn’t get much better. If you want to make it even more healthy, nix roasting the fennel, and cook them in a tiny bit of water instead. Plus, you can always choose veggie noodles as your pasta.

Print Recipe
Roasted Fennel, Hazlenut, and Almond Cream with Pasta
Course Main Dish, Sides
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Main Dish, Sides
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 450°.
  2. Place fennel on a lined baking sheet, and drizzle with 1 teaspoon olive oil. Season with salt and pepper, toss to coat well, and spread into an even layer.
  3. Roast for 10-12 minutes, or until tender.
  4. While the fennel is roasting, prepare the sauce.
  5. In a medium pan over medium-low temperature, heat 1/2 teaspoon oil. Add garlic, and cook 3 minutes, or until it begins to soften.
  6. Reduce heat to low. Add yogurt, almond milk, nutmeg, lemon juice, cherry tomatoes, arugula, and 1/4 teaspoon salt. Stir to combine, and cook for approximately 5 minutes, or until sauce has thickened and tomatoes are semi-soft.
  7. Add roasted fennel to the pan, and stir to combine. Remove from heat, add desired amount of pasta, and toss to coat.
  8. Top with chopped hazelnuts and fennel fronds. Serve immediately.
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