Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, carrot and fennel pasta with ginger. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
For a long time I stayed away from carrot and ginger soup. And as an extra bonus this Anti-inflammatory Carrot & Fennel Soup, is the only way I can get my, lovely but very picky, hubby to eat anything with fennel 😉 It is really creamy, and gets a little kick from the added anti-inflammatory spices turmeric and ginger. Fennel is an amazing little herb.
Carrot and fennel pasta with ginger is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Carrot and fennel pasta with ginger is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook carrot and fennel pasta with ginger using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carrot and fennel pasta with ginger:
- Prepare 1 tbsp olive oil
- Prepare pinch asafoetida - optional
- Take 4 medium sized carrots, cut into fine batons
- Get 1 head fennel, cut into fine strips
- Get Any fronds from the top of the fennel, chopped finely
- Prepare 2 tsp fennel seeds
- Get 1 tbsp lemon juice
- Prepare Handful pecans or walnuts, toasted and then finely chopped - optional
- Make ready Salt and pepper
- Prepare Pasta for 2 servings - prepare according to instructions
- Get For the ginger dressing
- Prepare 2 tsp fresh ginger, minced
- Get 2 tsp lemon zest, grated
- Prepare 1/2 cup flat leaf parsley, finely chopped
Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. In the bowl of an electric mixer fitted with the paddle.
Steps to make Carrot and fennel pasta with ginger:
- Heat the oil in a pan (with a lid for later). Add the asafoetida if using and sauté for about 30seconds.
- Add the carrots and fennel (and fennel tops). Add a pinch of salt. Stir then cover and cook until tender. Stir every so often.
- For the ginger dressing: mix the ingredients together. Change the balance according to your taste.
- When the carrots and fennel are ready, mix in the fennel seeds, lemon juice and nuts. Add a few grinds of pepper. Mix in some of the ginger dressing.
- Add the vegetables to the pasta. Spoon the rest of the dressing on top or serve on the side. Enjoy 😋
Make Rosemary Roasted Carrots with Creamy Thyme and Rosemary Sauce, Curried Carrots with Pistachios, Warming Carrot Ginger Soup, and Carrot Coconut Salad. When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California How to Make Sesame Ginger Carrot Salad. All of the work is in the prep, so once everything is chopped up it's ready to combine in a large bowl, drizzle with dressing, and toss together. Heat the olive oil in a skillet over medium heat.
So that’s going to wrap this up for this exceptional food carrot and fennel pasta with ginger recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
