Include in Print View:

Pasta Soup

Pasta Soup recipe image
This vibrant vegan pasta dish transforms simple ingredients into a fragrant, textural masterpiece. The sweetness of slow-cooked fennel bulbs balances the bright, herbaceous notes of fresh mint and the gentle heat of crushed red pepper. Toasted breadcrumbs add a delightful crunch, contrasting beautifully with the tender al dente mostaccioli. It is a light yet satisfying meal that feels both rustic and refined, perfect for a breezy spring dinner or a quick weeknight feast. The combination of olive oil, garlic, and fennel creates an aromatic base that is deeply comforting without being heavy. Serve it warm to enjoy the interplay of textures and flavors.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1084.7
Dietary: Vegan, Vegetarian
Description
This vibrant vegan pasta dish transforms simple ingredients into a fragrant, textural masterpiece. The sweetness of slow-cooked fennel bulbs balances the bright, herbaceous notes of fresh mint and the gentle heat of crushed red pepper. Toasted breadcrumbs add a delightful crunch, contrasting beautifully with the tender al dente mostaccioli. It is a light yet satisfying meal that feels both rustic and refined, perfect for a breezy spring dinner or a quick weeknight feast. The combination of olive oil, garlic, and fennel creates an aromatic base that is deeply comforting without being heavy. Serve it warm to enjoy the interplay of textures and flavors.
Ingredients
  • 6 Tbsp extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 2 fennel bulbs
  • 1/2 cups toasted breadcrumbs, divided
  • 1 Tbsp crushed red pepper flakes
  • 1 cup loosely packed fresh mint leaves, chopped
  • 1 lb mostaccioli pasta
  • 2 tbsp salt
Directions
  1. 1
    Trim the green tops from the fennel bulbs and set aside. Cut the fennel bulbs into 1/4-inch batonnet strips.
  2. 2
    Bring a large pot of water to a boil and add 2 tablespoons of salt. Cook the mostaccioli according to package instructions until just al dente. Drain well.
  3. 3
    While the pasta cooks, heat 4 tablespoons of olive oil in a 12-inch saut&# 195;© pan over medium heat.
  4. 4
    Add the garlic and fennel strips to the pan. Cook, stirring frequently, until light golden brown and quite soft, about 10 minutes.
  5. 5
    Add half of the toasted breadcrumbs and the crushed red pepper flakes to the pan. Continue cooking for 4 to 5 minutes, stirring constantly.
  6. 6
    Pour the hot drained pasta into the pan with the fennel mixture. Add the fresh mint leaves and toss everything together until well combined.
  7. 7
    Pour the mixture into a warm serving dish. Sprinkle with the remaining toasted breadcrumbs and the reserved fennel tops.
  8. 8
    Drizzle with the remaining 2 tablespoons of extra-virgin olive oil and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1084.7kcal
% Daily Value *
Total Fat 99.2g153%
Saturated Fat 13.9g70%
Cholesterol 0.0mg0%
Sodium 324.7mg14%
Total Carbohydrate 45.3g16%
Dietary Fiber 5.0g20%
Sugars 0.5g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh mint for the best flavor; dried mint will not provide the same brightness.

If you cannot find mostaccioli, you can substitute with penne or ziti.

To toast the breadcrumbs, spread them on a baking sheet and bake at 350ðF (175ðC) for 5-7 minutes until golden, or toast them in a dry pan over medium heat.

For a heartier meal, you can add toasted pine nuts or walnuts along with the breadcrumbs.

Keywords: vegan, pasta, fennel, mint, breadcrumbs, italian, garlic, olive oil, red pepper flakes, mostaccioli, easy, weeknight, plant-based, savory, aromatic, spring, dinner, herbs, crunchy
Read it online: https://www.chefs-mate.com/recipe/pasta-soup/