White Bean and Fennel Tagliatelle



  • 12 oz tagliatelle or fettucine
  • 1 fennel bulb, julienned
  • 1 red bell pepper, julienned
  • 3 garlic cloves, minced
  • ¼ t. red pepper flakes
  • 1 15 oz can Great Northern beans
  • 1 c. vegetable broth
  • 1 c. soy milk
  • ¼ c. chopped fresh parsley
  • 2 T chopped fresh basil
  • Salt and freshly ground black pepper to taste

Cook pasta  according to package directions.  Drain.

Meanwhile, sauté fennel and red pepper until fennel is translucent, about 5 minutes.  Add garlic, red pepper flakes, and beans, and continue to sauté for another 3 minutes.  Reduce heat and add broth, soy milk, parsley, and basil.  Season with salt and pepper to taste.

Toss cooked pasta with bean mixture.

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