Recipes / Vegetarian Fennel and Mushroom Cream Pasta

Make Vegetarian Fennel and Mushroom Cream Pasta

Vegetarian Fennel and Mushroom Cream Pasta


- 2 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 cup sliced mushrooms
- 1 large carrot, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 cup soy cream
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 8 ounces dry pasta of your choice
- Fresh parsley, for garnish


1. Heat the olive oil in a large skillet over medium heat. Add the fennel, mushrooms, and carrot and cook until softened, about 5 minutes.

2. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir to combine.

3. Slowly pour in the vegetable broth, stirring constantly. Simmer for 5 minutes, stirring occasionally.

4. Add the soy cream, oregano, salt, and pepper. Simmer for an additional 5 minutes.

5. Meanwhile, cook the pasta according to package instructions.

6. When the pasta is done, drain and add it to the skillet. Stir to combine.

7. Serve the pasta with a sprinkle of fresh parsley. Enjoy!