CSAs are wonderful, but if you’re not exactly sure what to do with fennel, armed with an abundance of zucchini and tomatoes, they can be overwhelming. This delicious pasta dish makes use of three CSA items (we had fresh mint in ours so that makes four!) in spectacular fashion. Sweet, roasted fennel and zucchini blend with umami miso and nutritional yeast and tart cherry tomatoes for a lovely summer pasta dish.
I'm cooking a lot these days but just don't have a much time for recipe development and photography. Most evenings I just throw together a meal and only after it's done and tasting how scrumptious it is wish I would have measured everything; then I could have shared it! Who wants to recipe develop when you can spend that time snuggling with an adorable seven month old?? I'm trying though. I actually have a few recipes on the way, photographs and everything! Hurray me!
Todd and I have been trying to get our lawn in order and generally spending as much time outside with Oliver as possible. Fall in Alaska is so fleeting and it's always a scramble to make the most of such an inspiring season. The air is crisp and refreshing, fluttering leaves dance in the breeze, as golden light filters through the birch trees; it's one of the most magical times up here but it never lasts.
Our CSA is in full swing and we are enjoying its bounty. With just the two of us consuming a large share, it can test my ingenuity on using up all those beauitful veggies! This recipe used up four of the CSA items, so it will definitely be placed on the rotation. I hope you love this meal as much as we both did.
CSA Fennel, Zucchini, & Tomato Pasta
CSAs are wonderful, but if you’re not exactly sure what to do with fennel, armed with an abundance of zucchini and tomatoes, they can be overwhelming. This delicious pasta dish makes use of three CSA items (we had fresh mint in ours so that makes four!) in spectacular fashion. Sweet, roasted fennel and zucchini blend with umami miso and nutritional yeast and tart cherry tomatoes for a lovely summer pasta dish.
Yield: 6-8
Ingredients
- 1 large fennel bulb, trimmed sliced into ½ inch thick short wedges
- 1 extra-large zucchini, quartered and chopped
- dash of seasoning salt
- 8 oz dry penne pasta
- 3 tbsp vegan butter
- 3 garlic cloves, minced
- 1 15 oz can of chickpeas, drained but ½ cup of the liquid reserved
- 1 ½ tbsp red miso
- 1 ½ tbsp nutritional yeast
- 1 heaping cup chopped cherry tomatoes
- ¼ cup fresh mint leaves, chopped
Cooking Directions
- Preheat the oven to 400°F and arrange the fennel and zucchini in a single layer on two large baking trays coated with a nonstick cooking spray. Drizzle with olive oil if you like and sprinkle with seasoning salt. Roast for 20-30 minutes, until slightly browned and tender.
- While the veggies roast, bring a medium pot of water to boil for the pasta. Cook al dente according to the package. Drain and set aside until ready to use.
- Meanwhile, melt the butter in a large pot over medium-low heat and saute the garlic for about 5 minutes, until fragrant.
- Whisk in the chickpea liquid, miso, and nutritional yeast until the miso is clump-free. Stir in the roasted veggies, cooked pasta, chickpeas, and tomatoes; cook until the entire mixture is warm. Remove from heat and stir in the mint leaves; taste and salt as needed. Serve warm.
