This roasted fennel spaghetti dish is absolutely delicious. You could change up the vegetables and try different combinations but my favourite is currently this one. You can also easily make this dish gluten free and vegan.

Serves 2

Cooking time: 20 mins

Prep time: 10 mins

Ingredients

200g spaghetti (this can be exchanged for gf spaghetti)

1 x fennel bulb, sliced into thin strips

250g tenderstem broccoli, sliced into thin strips

3 x garlic cloves, sliced

1 tsp of chilli flakes (optional)

2 tbsp of olive oil

1 x lemon 

1 tbsp of nutrition yeast (optional)

3 tbsp of creme fraiche (vegan options available)

Handful of grated parmesan (optional)

Method

1. Pre-heat the oven to 180 degrees.
2. Slice your fennel and tenderstem into thin strips, place on a baking tray with olive oil and seasoning and roast in the oven for 20 mins. You can swap the veggies out for different ones, I’ve tried green beans which also worked nicely. 
3. Pour 2 tbsp of olive oil into a small bowl, crush or finely slice your garlic cloves and add to the olive oil to infuse. If you’re using chilli flakes, add these to the bowl too and leave on the side. 
4. Cook your spaghetti as per the packet instructions and grate your parmesan ready for later. 
5. Heat a heavy bottomed frying pan and add your olive oil, garlic and chilli flakes. Cook on a medium heat for 2 minutes. 
6. If you’re using it, add your tbsp of nutritional yeast and lemon juice to the pan and cook through for 1 minute.
7. Once the fennel and broccoli are roasted, add them to the frying pan and stir through.
8. Turn the pan off the heat and add your creme fraiche. 
9. Add the spaghetti to the pan, stir through and cover with parmesan. Give it a final stir while adding some seasoning to taste and serve.