Carrot and fennel pasta with ginger
Carrot and fennel pasta with ginger

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, carrot and fennel pasta with ginger. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Carrot and fennel pasta with ginger. This is a restorative mix of sautéd winter vegetables and pasta with a little ginger dressing to add another layer to the flavours. It used red lentil pasta today for protein but it's good with regular pasta too. Meanwhile, cook the pasta in boiling salted water until al dente.

Carrot and fennel pasta with ginger is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Carrot and fennel pasta with ginger is something which I’ve loved my whole life.

To get started with this particular 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 can achieve that.

The ingredients needed to make Carrot and fennel pasta with ginger:
  1. Get 1 tbsp olive oil
  2. Prepare pinch asafoetida - optional
  3. Take 4 medium sized carrots, cut into fine batons
  4. Get 1 head fennel, cut into fine strips
  5. Make ready Any fronds from the top of the fennel, chopped finely
  6. Get 2 tsp fennel seeds
  7. Make ready 1 tbsp lemon juice
  8. Take Handful pecans or walnuts, toasted and then finely chopped - optional
  9. Make ready Salt and pepper
  10. Get Pasta for 2 servings - prepare according to instructions
  11. Prepare For the ginger dressing
  12. Get 2 tsp fresh ginger, minced
  13. Make ready 2 tsp lemon zest, grated
  14. Take 1/2 cup flat leaf parsley, finely chopped

Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Loaded with ginger and turmeric, this roasted carrot soup with caramelized fennel and pepitas is in total anti-inflammatory beast mode. I'm actually surprised by how good it is.

Instructions to make Carrot and fennel pasta with ginger:
  1. Heat the oil in a pan (with a lid for later). Add the asafoetida if using and sauté for about 30seconds.
  2. Add the carrots and fennel (and fennel tops). Add a pinch of salt. Stir then cover and cook until tender. Stir every so often.
  3. For the ginger dressing: mix the ingredients together. Change the balance according to your taste.
  4. 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.
  5. Add the vegetables to the pasta. Spoon the rest of the dressing on top or serve on the side. Enjoy 😋

Loaded with ginger and turmeric, this roasted carrot soup with caramelized fennel and pepitas is in total anti-inflammatory beast mode. I'm actually surprised by how good it is. I mean I've made carrot soup before. 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 Carrots are naturally sweet and pair well with both mild and strong flavors.

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