Kamut Whole Grain Pasta Spirals with Fennel and Mushrooms

This recipe for kamut whole grain pasta spirals with fennel and mushrooms is a quick side dish or a main dish for a meatless meal. The whole grain pasta has a slightly chewy texture that pairs well with the fennel slices and earthy taste of the mushrooms.

4.93 from 14 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 217kcal

Author: Pat Nyswonger

Ingredients

For the Pasta:

8 ounces Kamut Whole Grain Pasta Spirals
1 tablespoon koser salt

For the Vegetables:

1/4 cup olive oil divided
1 large fennel bulb trimmed, core removed and thinly sliced
8 ounces sliced crimini mushrooms
1 red chile ribs and seeds removed and finely diced
4 garlic cloves grated or minced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup coarsely chopped fresh parsley
1 tablespoon lemon zest
1 lemon
1/2 freshly grated Parmesan cheese

Instructions

Fill a large pot with water and add the kosher salt, bring to a boil over high heat. Add the kamut pasta and cook for 8 minutes, until slightly tender, while the water continues to boil. Drain the pasta, cover and reserve until needed.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high, heat. Add the sliced fennel and mushrooms and cook for 2-4 minutes until tender. The time will depend on how thinly the fennel is sliced. Add the red chile, garlic, salt and pepper, cook for 30 seconds until the garlic is fragrant but not browned.
Remove the skillet from the heat, add the drained pasta, the remaining olive oil, chopped parsley and lemon zest. Toss to combine. Transfer the mixture to a serving dish and squeeze the juice from the lemon over the top. Serve with a dish of the grated Parmesan cheese.