Name: Pesto pasta with fennel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 fennel bulb; 1 red onion; 1 Tbsp olive oil; ½ tsp dried oregano or Italian mixed herbs; Juice and grated zest of 1 lemon; 2 Tbsp green pesto (vegan); Basil leaves to garnish

Pesto pasta with fennel

27 May 2019

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

During the week one of the easiest vegan meals to cook is a pasta dish, particularly if you use vegan pesto or other pasta sauces. This pesto pasta with fennel is on the table within 15 minutes - it’s yummy, zingy and filling. I made it with gluten-free spaghetti, but you can use any pasta you like. If you’re not vegan, or dairy is not a health issue for you, do use proper pesto and serve it with grated Parmesan.

Ingredients

1 fennel bulb
1 red onion
1 Tbsp olive oil
½ tsp dried oregano or Italian mixed herbs
Juice and grated zest of 1 lemon
2 Tbsp green pesto (vegan)
Basil leaves to garnish

Instructions

Thinly slice the fennel and onion. Keep the fronds.
Heat the olive oil in a frying pan. Add the fennel and onion and sauté, under cover, for 5 minutes. Add the dried herbs and lemon juice, season to taste, then cover again and cook for another 5 minutes until soft. (Add a spoonful of the pasta’s cooking water if it’s getting too dry).
Meanwhile, cook the pasta according to the packet instructions, then drain, reserving about a cup of the cooking water.
Mix the pesto with the lemon zest, some cooking water and lemon juice.
When the fennel & onion are soft, gently mix in the pasta, pesto and a spoonful of the cooking water.
Toss well, then serve with the tomatoes & plenty of freshly ground pepper. Garnish with basil leaves.