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2
pounds assorted mushrooms, such as chanterelles, cremini, and/or oyster, cut into chunks
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2
medium fennel bulbs, trimmed and cut into wedges (about 1 lb. trimmed)
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1
large red onion, cut into 6 or 8 wedges
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8
ounces baby carrots with tops, trimmed
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1/4
cup olive oil
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2
tablespoons Fennel-Spice Mix (see recipe below)
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8
ounces pappardelle or mafalda pasta
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3/4
cup dry white wine
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Freshly shredded Parmesan cheese (optional)
1. Preheat oven to 425 degree F. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix. Drizzle over vegetables; toss to coat.
2. Roast, uncovered, for 35 minutes or until vegetables are tender, stirring twice. Remove roasted vegetables to a very large bowl.
3. Meanwhile, cook pasta according to package directions. Drain pasta. Add pasta to bowl with roasted vegetables. Add wine to roasting pan. Cook and stir over medium-high heat, scraping up any browned bits, about 3 minutes or until wine is slightly reduced. Pour wine over pasta mixture and toss well to coat. Top with cheese. Makes 6 to 8 main-dish servings.
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1/4
cup fennel seeds
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1
tablespoon coriander seeds
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1/4
teaspoon cracked peppercorns
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1
teaspoon coarse sea salt or kosher salt
In a small skillet over medium heat toast fennel seeds, coriander seeds, and cracked peppercorns for 1 minute or until fragrant, shaking the pan occasionally. Cool thoroughly. When completely cool, grind in a spice grinder or blender with sea salt or kosher salt.
- Servings Per Recipe 6,
- Calories 336,
- Protein (gm) 12,
- Carbohydrate (gm) 45,
- Fat, total (gm) 13,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 24,
- Sugar, total (gm) 8,
- Vitamin A (IU) 10350,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- Sodium (mg) 197,
- Potassium (mg) 1083,
- Calcium (DV %) 91,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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