Today I’m sharing my simple recipe for delicious fennel spaghetti. It features a delightful garlicky lemon flavor, parsley, and of course, sautéed fennel.
This recipe is healthy, inexpensive to buy, low in calories, and, of course, delicious.
Fennel spaghetti – on the table in just 20 quick minutes
On the table in just 20 quick and easy minutes! This dish brings a welcome change to the world of pasta. It’s perfect for a quick weeknight meal or when you don’t feel like spending ages in the kitchen but still want something special.
My spaghetti recipe with fennel, lemon and garlic is ideal for anyone who likes their food light, aromatic, and sophisticated – Mediterranean cuisine at its finest.
Spaghetti with fennel and lemon – light, aromatic and sophisticated
Fresh, fragrant, and surprisingly light – spaghetti with fennel and lemon brings the taste of an Italian summer to your plate. Gently braised fennel lends the dish a delicate anise note, while lemon zest and a squeeze of lemon juice provide a fresh, bright acidity that perfectly balances the flavors.
Enhanced with good olive oil, a touch of garlic, pepper, and a hint of vegan Parmesan, this dish requires few ingredients – yet bursts with flavor.
Fennel spaghetti – with regional fennel and a touch of holiday feeling
This dish is, of course, most delicious when prepared with fresh, locally produced fennel. Vegetables that haven’t traveled far still possess their full aroma.
Yet, the aroma and taste of this dish perfectly evoke the feeling of cooking in a small kitchen somewhere on the Ligurian coast. Fresh, fragrant fennel from the market –
crisp, with delicate, green fronds.
As you slice the fennel into thin strips and slowly braise it in olive oil, you can imagine the window open and the sound of the sea outside. The kitchen, while cooking, is filled with a sweet, spicy, sunny, southern fragrance.
Some dishes need no words. Just time, sunshine, fennel – and love. They just soothe your wanderlust.
Are you craving more vegan pasta recipes?
I can understand that. Pasta is always a good idea! Try my delicious vegan kinchi mac and cheese recipe, right here on Daily Vegan:
Please show me your fennel spaghetti
Please follow me on Instagram or Facebook. And I’d be delighted if you made my yummy vegan fennel spaghetti and posted a photo of them, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
Fennel Spaghetti – Preparation in Pictures
In the following photos, you can see step by step how I prepare this pasta recipe. Then we’ll continue directly with the recipe.
Fennel spaghetti with garlic and lemon
Course: MainCuisine: Italian, SeasonalDifficulty: Easy4
Portionen5
minutes15
minutes20
minutesFennel spaghetti with garlic, a hint of lemon, and parsley. On the table in just 20 minutes! Vegan, healthy, and low in calories.
Ingredients for 2 servings of fennel spaghetti
1 fennel bulb, thinly sliced
1 organic, untreated lemon
2 garlic cloves, one crushed, one thinly sliced
1 tsp fennel seeds
Olive oil
3-4 sprigs flat-leaf parsley, leaves only, roughly chopped
Salt
Pepper
200 g spaghetti
A little vegan shredded cheese or vegan Parmesan
- Kitchen utensils:
Kitchen knife
Grate
Saucepan
Pan
Preparation
- Heat a little olive oil in a pan over medium heat.
- Then sauté the fennel seeds until they puff up.
- Add the garlic and sauté briefly.
- Zest 2 tablespoons of lemon zest and stir it, along with half of the fennel, into the pan.
- Simmer over low heat for 10-12 minutes, until the fennel is soft and lightly browned.
- Meanwhile, cook the spaghetti in boiling salted water until al dente.
- Drain the pasta and add it to the pan. Deglaze with about 50 ml of water.
- Increase the heat in the pan and stir in the remaining fennel. Mix well.
- Then stir in the parsley and the juice of the lemon.
- Finally, season generously with salt and pepper.
- Divide between two bowls or plates. Drizzle the portions with a little olive oil and sprinkle with fennel fronds and vegan cheese.
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