You return to your campervan after a long walk on a cold or wet day and what you need is something warming to eat that only takes 15 minutes max to prepare and cook. In our Blue Bus, pasta is a great go-to dish for these evenings.
I love the taste of fennel but I wonder if it isn’t so popular in the UK. I bought some in our local supermarket recently and the cashier didn’t even know what it was and when I asked admitted he had never eaten it. For me, fennel brings back memories of Italy and the beautiful food that country produces. I also love the fresh spicy liquorice taste and the crunchy texture. You might read that it is good for you but don’t let that put you off, it just tastes great.
This dish can be vegetarian or vegan, depending on your own preference. If you don’t like fennel you could use asparagus, broccoli spears or courgettes in this recipe too, they all also cook quicker than you can pour a couple of glasses of wine!
Fennel & Cream with pasta [for two]
- 1 bulb of fennel
- 3 or 4 spring onions
- 3 garlic cloves
- 1 tablespoon of olive oil
- 200 – 300 ml of sour cream or vegan cream, grated
- 100 gm or so of cheese [I used half a packet of vegan Greek white cheese I had in the fridge but anything will do]
Wash and then slice the fennel thinly [I use pretty much all of it, including the outer bulb, the stalk and leaves – just cutting out the hard inner core].
Heat the oil in a wok or large frying pan [or your Ridgemonkey grill] and add the fennel. Stir and cook until the fennel is softened.
Meanwhile put your favourite pasta on to boil as this is fast food.
Add the spring onion, black pepper and garlic to the fennel and stir. then add the cream and warm through.
Finally add the cheese and then season [with the cheese you probably won’t need any salt].
When your pasta is cooked, drain and add to the creamy mixture, stir in well and serve.
After a long day walking I would serve this up with a bunch of rocket if we had it and a glass of red wine [we always have this].