Rich Fennel Spaghetti

Super simple
Super simple
Super simple
Super simple
0:30 m

Fennel. Once solely the reserve of pro chefs and Dalston foodie hipsters (or “fipsters”™), now this delicately flavoured little plant is for everyone to experiment with. We whipped up this fennel and tomato spaghetti in no time and it was a roaring success. Fresh and full of flavour, the best bit is the squished tommies. They really make the sauce pop. A tasty but oh so easy vegan dinner idea.

Start cooking ➞




For the sauce

<item-todo-done>1 tbsp sun-dried tomato oil - from the jar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 fennel bulbs<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>4 sun-dried tomatoes<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>1 sprig of basil - leaves only<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>400g spaghetti<item-todo-done>

To serve

<item-todo-done> side salad<item-todo-done><item-todo-done> Nutritional yeast or almond parmesan<item-todo-done>

Before you start

Large deep frying pan | Microplane | Large saucepan | Kettle (boiled)

First, prep the veg

  • Peel and grate the garlic
  • Peel and finely dice the red onion
  • Trim and finely slice the fennel
  • Finely slice the sun dried tomatoes

Start cooking

  • Warm the sun-dried tomato oil in a pan over a medium heat
  • Add the red onions and a pinch of salt and stir for 3-4 minutes
  • Add the garlic and stir for 30 seconds
  • Add the fennel and sun dried tomatoes and stir for 3-4 minutes
  • Transfer the contents of the pan to a bowl and set to one side

In the same pan, prepare the tomatoes

  • Add a splash more oil to the pan
  • Add the cherry tomatoes to the pan along with a pinch of salt and pepper, stir, turn the heat down, put the lid on and shake the pan to prevent catching every minute for 5 minutes
  • Take the lid off the pan and gently crush the tomatoes with a potato masher to release the juice
  • Add the basil leaves to the pan and fold into the tomatoes and turn the heat right down

Now, prepare the pasta

  • Cook the pasta according to pack instructions and save 100ml pasta water

Combine the veg, add the pasta to the sauce and serve

  • Add the bowl of cooked fennel to the pan and fold into the tomatoes
  • Add the pasta water to the pan, turn up the heat and simmer for 1 minute
  • Turn the heat down, add the spaghetti to the pan and fold into the sauce
  • Serve the Rich Fennel Spaghetti with a side salad and sprinkle of nutritional yeast
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