Please consult the OU's guidelines for checking fruits and vegetables.

Wine Roasted Vegetables and Pasta
Wine Roasted Vegetables and Pasta Eileen Goltz | Pareve or Dairy
1 hour, 10 minutes 30 minutes
40 minutes
6 to 8 main dish servings

  • Modified from a Gourmet Magazine recipe sent in by a reader.
  • 2 lbs. assorted mushrooms, such as chanterelles, cremini, and/or oyster
  • 2 medium fennel bulbs, trimmed (about 1 lb. trimmed)
  • 1 large red onion
  • 8 oz. baby carrots with tops, trimmed
  • ¼ cup olive oil
  • 2 Tablespoons Fennel-Spice Mix (see below)
  • 8 oz. bowtie pasta
  • ¾ cup dry white wine
  • Freshly shredded Parmesan cheese (optional)

    Fennel-Spice Mix:
  • ¼ cup fennel seeds
  • 1 Tablespoon coriander seeds
  • ¼ teaspoon cracked peppercorns
  • 1 teaspoon coarse sea salt or kosher salt

  1. Preheat oven to 425°F.
  2. Cut fennel and onion into wedges; cut mushrooms into chunks. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix (see below). 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.
  3. Meanwhile, cook pasta according to package directions. Drain pasta. Add pasta to bowl with roasted vegetables.
  4. 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.
  5. Pour wine over pasta mixture and toss well to coat. Top with cheese.

    Fennel Spice Mix:
  6. In a small skillet over medium heat toast fennel seeds, coriander seeds, and 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.