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Wine Roasted Vegetables and Pasta
Wine Roasted Vegetables and Pasta Pareve or Dairy
Serves 6 to 8.

Modified from a Gourmet Magazine recipe sent in by a reader.


2 pounds assorted mushrooms, such as chanterelles, cremini, and/or oyster, cut into chunks
2 medium fennel bulbs, trimmed and cut into wedges (about 1 lb. trimmed)
1 large red onion, cut into 6 or 8 wedges
8 ounces baby carrots with tops, trimmed
1/4 cup olive oil
2 tablespoons Fennel-Spice Mix (see recipe below)
8 ounces bow tie pasta
3/4 cup dry white wine
Freshly shredded Parmesan cheese (optional)


Preheat oven to 425. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix. Drizzle over vegetables; toss to coat.  Roast, uncovered, for 35 minutes or until vegetables are tender, stirring twice. Remove roasted vegetables to a very large bowl. Meanwhile, cook pasta according to package directions. Drain pasta. Add pasta to bowl with roasted vegetables. Add wine to roasting pan. Cook and stir over medium-high heat, scraping up any browned bits, about 3 minutes or until wine is slightly reduced. Pour wine over pasta mixture and toss well to coat. Top with cheese. Makes 6 to 8 main-dish servings.

*Fennel Spice Mix: In a small skillet over medium heat toast 1/4 cup fennel seeds, 1 tablespoon coriander seeds, and 1/4 teaspoon cracked peppercorns for 1 minute or until fragrant, shaking the pan occasionally. Cool thoroughly. When completely cool, grind in a spice grinder or blender with 1 teaspoon coarse sea salt or kosher salt.