Creamy white bean pasta with caramelised fennel and peppered parmesan crumb

Cook time: 30 minutes

couple or family

Ingredients

Ingredient
Couple
Family
Cannellini bean
Couple
1 can
Family
2 cans
Fennel
Couple
1
Family
2
Pasta
Couple
1/2 pack
Family
1 pack
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Vegetable stock
Couple
1 packet
Family
1 packet
Peppered parmesan
Couple
1 packet
Family
1 packet
Lemon
Couple
1
Family
2
Baby spinach
Couple
1 bag
Family
1 bag

This recipe was created exclusively for the Better with beans campaign by theย Vegan Society of Aotearoa New Zealand, celebrating just how delicious, affordable and versatile beans can be.

Packed with protein, fibre and flavour, beans are one of the most affordable and nutritious ingredients around. We hope you enjoy this special chef-designed recipe!

Instructions

1

Preheat the oven to 200 degrees.

Dice the onion and mince the garlic.

Trim the stalks off the fennel bulb and trim the base. Pick the fronds (leaves) and set aside, discard the stalks.

Quarter the fennel lengthways.

Strain and rinse the beans.

Put a pot with salted water on medium heat.

2

Toss the fennel in oil and salt, then roast in the oven for 15 minutes – it should become quite charred.

Fry the onions in a large pot on medium heat for 4-5 minutes. Add the garlic and white beans and fry for another 2 minutes.

Put the pasta in the boiling water and cook for 10-12 minutes, until al dente. Stir it every few minutes so it doesn’t clump together.

3

Take just over half of the bean, onion and garlic mix and add it to a blender with the vegetable stock and a couple of tablespoons of pasta water. Blend thoroughly, taste and add more water or salt as needed.

Pour the pasta sauce back into the pot with the remaining bean mix.

4

Strain the pasta and add it to the sauce pot.

Take half of the roasted fennel and roughly chop it, adding it to the pasta.

Add the baby spinach andย  squeeze half the lemon in then fold everything together until the spinach wilts.

5

Plate pasta with fennel quarter on the top and sprinkle with peppered parmesan crumb and the fennel fronds.

Tuck in!



Join the movement

Select your plan and customise to your needs. Every Sunday weโ€™ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.