Speedy Fennel and Tomato Spaghetti

Serves 2

About this recipe

Pasta is always a great option when you are a little pushed for time, it is also very handy to have ready made in the fridge to grab on your way to work.

Choosing a wholegrain pasta or even one made from lentils, quinoa or beans can also be a brilliant way of contributing to your fibre and protein intake. Wheat, corn or rice based pasta provides lots of slow release carbohydrates that are perfect for refuelling after a workout or powering you through a busy afternoon.

Roasting the vegetables really brings out their natural sweetness, especially the cherry tomatoes, then when squished, provide an instant sauce for the pasta.

Finishing the dish with nuts and fresh herbs is great for adding texture and a really fresh flavour.



This dish is great to make in a large batch and take to work for lunch the next day

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  • 1 Red onion, roughly chopped
  • 1 Fennel bulb, roughly chopped
  • 3 Garlic cloves, left whole still in their skins
  • 2 Tbsp Extra virgin olive oil
  • 1 Tsp fennel seeds
  • Salt and pepper
  • Around 16 cherry toms (on the vine if possible)
  • Handful almonds (or any nuts / seeds you have to hand, pine nuts are also great)
  • Fresh basil, parsley or oregano
  • Squeeze of lemon juice
  • 140g spaghetti (or pasta of your choice)

Preheat the oven to 200C

In a baking tray, mix together the fennel, onion, garlic cloves, fennel seeds, olive oil, along with some salt and pepper. Roast in the oven for 10 minutes before adding the cherry tomatoes, still on their vines, and then returning to the oven for a further 10 minutes.

Once the tomatoes have been added, cook your pasta in a large pan of salted water, following the instructions on the back of the packet. Once, cooked drain the pasta, leaving 1-2 tbsp of the cooking water in the pan.

Once the fennel mixture is fully cooked, remove from the oven. Carefully pick out the garlic cloves, take off the skins and roughly chop. At this point also remove the tomatoes from their vines.

Add all the cooked vegetables into your pan with the pasta, along with the chopped garlic. Give everything a good stir; allowing the tomatoes to be squashed slightly to create a bit of a sauce with the remaining cooking liquor from the pasta.

Taste for seasoning, adding a little salt and pepper if needed. Finish with the fresh herbs, a squeeze of lemon juice, dash of olive oil and some roughly chopped almonds.

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