Eat More Plants: Recipes

Le Botaniste’s

Fennel, Tomato, and Red Pepper Pasta Sauce

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Serves 4

  • 1 can whole organic tomatoes (28oz)
  • 1 yellow onion, chopped
  • 3 peeled garlic cloves
  • 2 red peppers, diced
  • 1 tbsp fennel seeds
  • 2 tsp olive oil
  • 1 tsp of salt (more to taste)
  • 1 cup crushed walnuts
  • 1 cup green peas
  • 1 bag of gluten-free pasta (Andean dream fusilli)
  • garnish: chopped cilantro, scallion and/or parsley


About 1 hour

Step 1
Combine chopped onion, garlic, canned tomatoes, peppers, and fennel seeds in a pot. Bring to a boil, turn down the heat, and let simmer gently for about 40 minutes.

Step 2
Blend the sauce in a food processor, with olive oil and salt (to taste).

Step 3
Pour the sauce back in the pot and add the crushed walnuts and the green peas; keep it warm.

Step 4
Bring a pot of salted water to a boil and cook Andean Dream GF for about 9 minutes.

To serve

Pour the fennel-tomato sauce on your pasta, garnish with chopped fresh herbs, and enjoy with a glass of red natural wine!

Le Botaniste is a 100% plant-based – Certified organic and Co2 Neutral Restaurant with the motto: “Let food be the medicine.”  There are 5 restaurants in NY and 3 in Belgium.

Visit le Botaniste at You can follow them on social media @le_botaniste

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Issue 28 – October 2023

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