Vegan Rich Fennel Spaghetti Bosh TV

Rich Fennel Spaghetti

  • Super simple
  • 0:30 m
  • 10 ingredients

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.

Serves: 4

Ingredients

For the sauce

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

To serve

  • side salad
  • Nutritional yeast or almond parmesan

Before you start

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

Step 1

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

Ingredients

  • 2 fennel bulbs
  • 1 red onion
  • 2 garlic cloves
  • 4 sun-dried tomatoes

Step 2

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

Ingredients

  • 1 tbsp sun-dried tomato oil - from the jar
  • Salt & pepper to taste

Step 3

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

Ingredients

  • 1 tbsp olive oil
  • 500g cherry tomatoes
  • 1 sprig of basil - leaves only

Step 4

Now, prepare the pasta

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

Ingredients

  • 400g spaghetti

Step 5

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

Ingredients

  • side salad
  • Nutritional yeast or almond parmesan