Caramelised Fennel Pasta with Orange and Pine Nuts

19/03/2021

Cooking a delicious vegan pasta dish hasn't been more exciting than this! The combination of caramelised fennel and orange zest has an incredibly delightful taste. A vegan pasta dish that's light and easy to prepare just perfect for an evening meal. Nothing else for you to do than sit back, relax and enjoy your weekend!

Serves: 4

Prepare: 5 minutes

Cook: 20 minutes

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tsp fennel seeds
  • 1 ½ fennel bulbs, thinly sliced, any fronds reserved
  • 1 tsp brown sugar
  • 360g linguine
  • ½ orange, zest
  • 1 tsp apple cider vinegar
  • small handful of dill, fronds roughly chopped
  • 20g toasted pine nuts

1. Heat the oil in a large frying pan over a low-medium heat, then add the fennel seeds and fennel with a pinch of salt. Cover and cook gently for 10-15 minutes until soft. Add the sugar and cook for a further 10 minutes until lightly golden and caramelised.

2. Meanwhile, cook the linguine in a large pan of boiling salted water for 8-10 minutes until al dente, reserving a cup or so of the cooking water before draining. Tip the pasta into the pan of caramelised fennel and stir in the orange zest, vinegar and most of the dill. Add enough of the reserved cooking water to coat everything and make a light sauce. Serve in bowls with the remaining dill, reserved fennel fronds and the pine nuts scattered over. Serve with a leafy green salad, if liked.

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