Prep & Cooking Time: 35-40 mins
Type: Main Meal
Tools: Roasting tin, silicone mat, chopping board, sharp knife, frying pan, mixing bowl, cheese grater, manual juicer, salad tongs
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamin C, carbohydrates, protein, fibre, copper, magnesium, manganese, potassium, zinc and (per serving) is low in salt, sugars and sat fats!
Fresh, simple and within forty minutes you’ll have a delicious pasta dish ready for the whole family to enjoy!
As we’ve mentioned before, we think that sometimes the best pasta dishes are the ones that contain only a few ingredients. This recipe comprises of some crisp, fresh and almost sweet and ‘licorice-y’, fennel (which is a cheap, tasty and nutritious addition to any meal!). We’ve also added some sweet and creamy roasted garlic, shallots, lemon and a little parsley for the perfect combination of flavours. Served on some hearty wholemeal pasta and topped with a tasty breadcrumb topping for some added crunch and additional depth of flavour!
It’s good to note we have advised slightly more fennel and garlic than shown in our pictures! Also, if you’re someone who generally does not enjoy the taste of fennel, don’t be alarmed, we promise that you’ll love this one! Roasted fennel has a completely different taste to that of fennel tea or flavoured food items (if it didn’t, Alex would be the first one to leave the dinner table in protest!).
Happy hump day and cooking everyone! 😀
120g Banana Shallots
100g Orange Bell Pepper
400g Fennel Bulb
20g Garlic Clove
3 tbsp Olive or Garlic Infused Oil
Salt & Ground Black Pepper
20g Panko Breadcrumbs (or GF version if required)
220g Wholemeal Spaghetti (or GF if required)
20g DF Cheese (or 1 tbsp of Nutritional Yeast)
10g Flat Leaf Parsley
1/2 tsp Asafoetida
Need an easy-print recipe? Print here. 🙂
1. Preheat the oven to 190°C/375°F. Line a roasting tin with a silicone mat or some kitchen foil (if necessary).
2. Trim the ends off the shallots. Wash, remove the stem and core and then thinly slice the bell pepper. Wash, trim the ends and then slice the fennel (thin or slightly chunky!)
3. Place the shallots, bell pepper, fennel and garlic into the roasting tin. Drizzle over 2-3 tbsp of olive oil (or spray with some low-cal cooking oil instead). Toss to coat. Season it with a pinch of salt and a few grinds of black pepper (or to taste). Place the tin onto the middle oven shelf. Roast for about 20-25 mins or until softened and lightly crispy. Remove. Allow to cool. Tip: The garlic might be finished at 15 mins (just remove it and set it aside)!
4. In the meantime, heat a non-stick frying pan over a medium-high heat. Spray a little low-fat cooking oil. Add the breadcrumbs. Gently fry until lightly browned and toasted. Remove from the heat. Transfer into a bowl.
5. Meanwhile, cook the pasta according to the packet instructions. Drain.
6. Grate the cheese (if using). Wash and remove the parsley leaves from its stem; roughly chop them. Wash the lemon; grate some zest and then juice it.
7. Place the cheese (or nutritional yeast), ½ tsp asafoetida and about 8-10 strands (or a pinch) of saffron into the bowl of breadcrumbs. Season it with a few grinds of black pepper. Mix until combined. Tip: Your breadcrumb topping is now complete!
8. Remove the skin from the garlic and shallots and discard. Finely chop the garlic and then slice the shallot into strips. Tip: Use some kitchen scissors to quickly cut away and remove the shallot skin!
9. Place the pasta into a large bowl. Add the roasted vegetables, parsley, lemon zest and juice (as much lemon juice and zest as desired) and some oil (we added garlic oil!). Season it a few grinds of black pepper. Gently toss until thoroughly combined.
10. Transfer onto two serving plates. Top with the breadcrumb topping and garnish with additional parsley and/or lemon slices (if preferred).