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Fusilli with roasted fennel and carrots in vodka sauce

Pasta with roasted fennel and carrots in a vodka sauce
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Ingredients
  

  • 4 handfuls fusilli pasta
  • 1 fennel bulb
  • 2 carrots medium
  • 1 tbsp olive oil
  • 4 cloves garlic , minced
  • 1/2 tsp chilli flakes
  • salt
  • 1 tsp basil dried
  • 1 tsp oregano dried
  • 1 sprig fennel greens for garnish

For Sauce

  • 1 cup milk
  • pinch nutmeg grated
  • 3 cloves garlic ,finely grated
  • 1/2 tsp black pepper powder
  • 1/2 tsp salt
  • 1 tbsp whole wheat flour all purpose flour or
  • 1 - 2 cheese slices

Instructions
 

  • Place a large pot of water to boil. Once this starts boiling put the pasta to cook.
  • To prepare the fennel - cut off the top part with the greens. Take the bulb (lower part) and separate the stalks and slice. Wash these well in a large bowl of water to dislodge all the soil and grit. Drain and keep aside.
  • Peel the carrots. Slice off the tops and tails. Cut into not-very-thin rounds. Keep aside.
  • In a large pan, heat the oil and saute garlic for a few seconds, followed by chilli flakes.
  • Now, add the prepared fennel and carrots. Saute on a medium-high flame till the oil coats them thoroughly and let this brown a bit on a low flame for around 5-7 minutes. Sprinkle salt.
  • Add 1/2 cup water. Cover and cook till the fennel slices are soft. Since fennel is quite fibrous it will not turn as soft as carrots, there will be a bite to it even when cooked.
  • Whisk all the ingredients for the sauce with a fork in a bowl and pour it over the cooked vegetables. Let this simmer till thick (3-4 minutes). Add 30 ml vodka to this and then add the drained, boiled pasta.
  • Add dried herbs, adjust salt, pepper - 1-2 slices of cheese and simmer for 2 minutes, until flavours come together and cheese has melted into the sauce.
  • Serve hot.