Kamut Spaghetti with Fennel and Beans Recipe | Vegetarian Times Skip to main content

Kamut Spaghetti with Fennel and Beans

The main reason you should switch out regular spaghetti for pasta made with kamut? This ancient wheat grain is higher in protein and nutrients than modern-day varieties. In this saucy entrée, caramelized fennel enhances kamut’s naturally nutty flavor.

Ingredients: 

Ingredients: 

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4 medium bulbs fennel, quartered, cored, and sliced ½-inch thick (4 cups), divided
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¾ cup low-sodium vegetable broth
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½ cup unsweetened soymilk
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6 cloves garlic, sliced (3 Tbs.)
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2 tsp. dried thyme, divided
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1 Tbs. champagne or white wine vinegar
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1 ½ tsp. salt, divided
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1 Tbs. olive oil
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1 small red onion, halved and sliced (2 cups)
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1 15-oz. can white beans, rinsed and drained
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½ cup pitted black olives, optional
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7 oz. Eden Foods Kamut® Spaghetti (half a box)
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¼ cup finely chopped chives, divided

Instructions: 

1 Combine 2 cups fennel, broth, soymilk, garlic, and 1 tsp. thyme in small saucepan. Bring just to a boil, reduce heat to low, cover, and simmer 20 minutes, or until fennel is tender. Purée mixture in blender with vinegar until very smooth. Season with salt, if desired.

2 Heat oil in large skillet over medium-low heat. Add onion, remaining 2 cups fennel, and remaining 1 tsp. thyme. Cook 20 minutes, or until fennel is tender and caramelized, stirring often. Stir in 2 to 3 Tbs. water if necessary to prevent vegetables from sticking to pan. Add beans, olives (if using), and puréed fennel sauce. 

3 Cook spaghetti according to package directions. Drain, and add to skillet with 2 Tbs. chives. Toss gently to combine. Divide among 4 bowls and sprinkle each with ½ Tbs. chives. 

Nutrition Information: 

Unit (Serving Size): 
per 1 1/2-cup serving
Calories: 
384
Protein: 
18 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
Carbohydrates: 
67 g
Cholesterol: 
0 mg
Sodium: 
208 mg
Fiber: 
18 g
Sugar: 
9 g
Yield: 
Serves 4