Roasted Fennel Tortellini

I am definitely in the mode of cleaning out my fridge and shopping what I already have in my pantry and in my fridge. I have become more and more cognizant of how much food goes to waste. I also have fallen victim to convenience over everything. I'm lucky enough to live in a small-ish city, where the grocery store is only 10 minutes away. What's stopping me from making a second grocery run in the middle of the week? Well, just sheer laziness. 

So, this year I am leaning into using up everything in my fridge, double checking multiple times of what is in my pantry before running to the grocery store. 

Today, what was on the docket? Well, I had some kale tortellini that I had bought a couple weeks ago and 1 1/2 bulbs of fennel. So, roasted fennel tortellini it was. 

And let my tell you it was decadent! My husband had F I V E servings! What?! Did I mention it was super simple and quick to make? Let's dive in, shall we?

Ingredients: 

• ​For the roasted fennel: 
  • 1 fennel bulb, thinly sliced
  • Salt & Pepper 
• For the sauce: 
  • 2 tbsp avocado oil 
  • 1 small yellow onion, thinly sliced
  • 1 clove garlic, minced 
  • 1/2 fennel bulb, thinly sliced 
  • 2.5 tsp grainy mustard 
  • 1/2 cup heavy cream 
  • 1/4 cup water 
  • 1 cup shredded cheese of your choice* 
  • 2 tsp dried oregano 
  • Salt & freshly ground pepper to taste 
  • Cooked tortellini of your choice 

Recipe: 

1. Start with roasting your fennel. Line a baking sheet with parchment paper, and add in the sliced fennel into one layer. Toss in oil, and sprinkle the salt and pepper. 
2. Roast in the oven for 10 minutes at 375 degrees. 
3. In the meantime, let's start the sauce. Take a large skillet and warm the oil. 
4. Add in the onion and garlic. You're going to cook this until they are softened. They don't necessarily have to be translucent, but just softened. 
5. Add in your fennel. Again, toss everything well enough so that the fennel starts to cook and softed as well. 
6. In the center of the skillet, make some space and add in the mustard and cream. Very slowly start to stir the mustard and cream together and then very slowly begin to incorporate the onion and fennel. Once everything is mixed, add in the water. 
7. Let the sauce start to thicken and then add in your shredded cheese. Very slowly fold everything together and turn your stove down to medium-low so that you begin to see small bubbles. 
8. Add in your spices. 
9. At this point, feel free to very gently fold in your tortellini. Coat everything properly so all the sauce is evenly distributed as well as the fennel. 
10. When you're ready to serve, top with your roasted fennel (which should be done at this point!)
11. Time to dig in! 

Bon appétit

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