serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- ¼ cup olive oil
- 1 medium brown onion, diced
- 300 g button mushrooms, thickly sliced
- ½ small fennel bulb, thinly sliced
- 4 cloves garlic, minced
- ½ head of radicchio, cut into large chunks
- 1 sprig rosemary
- 1 bay leaf
- ½ cup white wine
- 1 can cannellini beans, drained
- 500 ml vegan chicken or veg stock
- 2 tbsp vegan butter
- handful grated vegan parmesan
- ½ packet Cavatelli, cooked as per instructions
- salt and pepper to season
Instructions
1. Heat olive oil in a large pan over medium heat. Add the diced onions along with a big pinch of salt and cook for a few minutes or until they begin to soften.
2. Throw in the sliced mushrooms and cook until they start to turn golden. Add the fennel to the pan and cook for a few minutes before adding the garlic. Cook for a further minute. Season with salt and pepper.
3. Scatter the chopped radicchio into the pan and stir well to separate and coat then add the rosemary and bay leaf.
4. Pour in the white wine and reduce by half, then add in the drained beans. Stir to combine, then add the stock. Simmer over a medium-low heat until the liquid has reduced by half.
5. To finish the sauce, add the butter and Parmesan and stir until melted and combined. Sprinkle over the parsley and stir through. Add the cooked pasta into the pan over a low heat and toss well to coat. Check seasoning, then serve with extra Parmesan and a splash of extra virgin olive oil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
