Speedy Fennel and Tomato Spaghetti

Vegan
Speedy Fennel and Tomato Spaghetti
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Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 red onionroughly chopped
  • 1 fennelroughly chopped (1 x bulb)
  • 3 garlic clovesleft whole in skins
  • 2 tbsp extra virgin olive oil
  • 1 tsp fennel seeds
  • 16 baby tomatoeson the vine if possible
  • 1 almondsroughly chopped (Handful. Use any nuts/seeds - pine nuts are great.)
  • 1 basil roughly chopped (handful - parsley/oregano also work well)
  • 0.5 lemonjuiced
  • 140 g wholegrain spaghetti or pasta of your choice
DinnerLunch

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

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 red onionroughly chopped
  • 1 fennelroughly chopped (1 x bulb)
  • 3 garlic clovesleft whole in skins
  • 2 tbsp extra virgin olive oil
  • 1 tsp fennel seeds
  • 16 baby tomatoeson the vine if possible
  • 1 almondsroughly chopped (Handful. Use any nuts/seeds - pine nuts are great.)
  • 1 basil roughly chopped (handful - parsley/oregano also work well)
  • 0.5 lemonjuiced
  • 140 g wholegrain 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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