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Cavatelli with Braised Mushrooms, Beans and Radicchio

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Cavatelli with Braised Mushrooms, Beans and Radicchio

 ¼ cup olive oil
 1 medium brown onion, diced
 300 g button mushrooms, thickly sliced
 ½ small fennel bulb, thinly sliced
 4 cloves garlic, minced
 ½ head of radicchio, cut into large chunks
 1 sprig of rosemary
 1 bay leaf
 ½ cup white wine
 1 can cannellini beans, drained
 500 ml vegan chicken or veg stock
 2 tbsp vegan butter
 ½ packet Cavatelli, cooked as per instructions.
 Salt and pepper to season

Heat olive oil in a large pan over medium heat. Add the diced onions along with a big pinch of salt and cook for a few minutes or until they
begin to soften.


Throw in the sliced mushrooms and cook until they start to turn golden.


Add the fennel to the pan and cook for a few minutes before adding the garlic. Cook for a further minute. Season with salt and pepper.


Scatter the chopped radicchio into the pan and stir well to separate and coat then add the rosemary and bay leaf.


Pour in the white wine and reduce by half, then add in the drained beans. Stir to combine, then add the stock. Simmer over a medium-low heat until the liquid has reduced by half. To finish the sauce, add the butter and Parmesan and stir until melted and combined. Sprinkle over the parsley and stir through.


Add the cooked pasta into the pan over a low heat and toss well to coat. Check seasoning. Serve with extra Parmesan and a splash of extra virgin olive oil.

Recipe by Shannon Martinez

Nutrition Facts

Servings 4