Go Back

Pesto pasta with fennel

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the fennel and onion. Keep the fronds.
  2. 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).
  3. Meanwhile, cook the pasta according to the packet instructions, then drain, reserving about a cup of the cooking water.
  4. Mix the pesto with the lemon zest, some cooking water and lemon juice.
  5. When the fennel & onion are soft, gently mix in the pasta, pesto and a spoonful of the cooking water.
  6. Toss well, then serve with the tomatoes & plenty of freshly ground pepper. Garnish with basil leaves.