Fennel & Mushroom Pasta
Yes, you can eat this delicious comfort food. Pasta sure has gotten a bad rap in that last couple of years, but if you keep your dish heavy in vegetables, you are set to go. There is such a great variety in pasta these days. You can get whole wheat, gluten-free or traditional. You pick. The earthy cream sauce makes this pasta dish eat like a meal. Feel free to finish with Parmesan cheese as well, if that is your taste.
- 1 Massel Chicken Style Ultracube crumbled
- 225g/8oz gluten-free pasta of your choice
- 2 tablespoons olive oil
- 2 cups fennel, thinly sliced
- 1 shallot, finely minced
- 2 cloves of garlic, minced
- 1½ cups crimini mushrooms, finely sliced
- 2 tablespoons light or soy cream cheese
- 2 tablespoons fresh parsley, chopped
- Freshly ground black pepper
In a large saucepan cook pasta according to package directions.
Meanwhile, in a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
To the skillet, add fennel, shallot, garlic and mushrooms. Sauté for a few minutes until shallots are translucent.
Add Massel Chicken Style Ultracube and simmer for approximately 7 minutes. Add water as needed. You want your vegetables to be tender.
Check on the pasta. When finished, drain and set aside.
Stir in cream cheese, parsley and pepper to the skillet sauce.
Add pasta to sauce and the other tablespoon of olive oil. Add more water if you need to loosen up sauce a touch. Taste and adjust pepper to your taste. Combine with pasta and serve immediately.