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zesty-fennel-and-cherry-tomato-pasta

Zesty Fennel and Cherry Tomato Pasta

This amazing zesty fennel and cherry tomato pasta will have you going back for seconds! Simple, quick and so flavorful! It’s also vegan, GF, quite healthy and light. A delicious, indulgent meal that’s 100% plant-based and so good!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2

Ingredients
  

PASTA

  • 2 servings of red lentil pasta or pasta of choice - (6 ounces – 170 grams)*

SAUCE

  • 1 ½ Tbsp olive oil
  • 2 garlic cloves, minced
  • ½ tsp chili flakes
  • 1 small/medium fennel bulb, thinly sliced. See notes**
  • ¼ cup white wine, plus more to sip while you cook 😉
  • ¾ cup cherry tomatoes, halved
  • 2 Tbsp capers
  • 1-2 tsp lemon zest
  • Salt and pepper to taste

TO SERVE

  • Vegan parmesan, not optional if you ask me***
  • Few fennel fronds
  • Drizzle of olive oil, optional

Instructions
 

  • Cook the pasta according to instructions. When done, drain and set aside until needed.
  • While the pasta is cooking, heat olive oil in a large pan over medium heat. Add garlic, chili flakes and sauté for 1 minute.
  • Add sliced fennel and a good pinch of salt. Lower the heat and sauté for another 5 minutes, stirring occasionally to prevent it from burning.
  • Stir in the white wine and cook, covered with the lid ajar, for another 5 minutes. Stir occasionally.
  • Add cherry tomatoes and capers and cook for 2 minutes.
  • Add pasta and stir for another 1 minute, until the pasta is warm.
  • Turn off the heat and add lemon zest, salt and pepper to taste. Mix everything until combined. Taste and adjust seasonings.
  • Serve immediately and top with vegan parmesan, fennel fronds and an extra drizzle of olive oil.
  • Pour yourself a glass of white wine and enjoy!

Notes

*I used red lentil pasta for this recipe, but I’m also a huge fan of farro pasta! Spelt pasta is also really good and quite similar in taste. Or choose your favorite brand of GF pasta.
**How to cut a fennel bulb: First trim off the stalks and fronds (save the fronds for later, they are delicious on pasta, salads, roasted vegetables) so that you are left with the white bulb. Halve fennel bulb lengthways. Then remove (and discard) the root and the tough part of the core. And slice into thin strips.
*** I think vegan parmesan is quite delicious in this recipe, it makes it 100% better (and it’s already delicious without). But feel free to omit it. My recipe for vegan parmesan takes less than 2 minutes to make and it's perfect for this dish.