Fennel and Olive Fettuccine with Fresh Parsley

Nutrition per serving

Calories700 kcal
Protein20.2 g
Carbs104.6 g
Fats25 g
Saturated Fat3.2 g
Monounsaturated Fat11.5 g
Polyunsaturated Fat2.8 g
Sugars16.8 g
Fiber12.2 g
Sodium394 mg

Ingredients

Garlic
Red Chilli Pepper
Black Olives
Parsley
fennel, bulb
Fennel Seed
Chopped Tomatoes (canned)
Fettuccine
Olive Oil
Red Bell Pepper (capsicum)
Vegan Parmesan Cheese
Preparations
  1. Preheat the oven to 200 C (392 F)
  2. Peel/finely dice the chili and garlic.
  3. Remove core/slice the pepper into 1cm strips.
  4. Crush the fennel seeds with the back of a knife.
  5. Halve the black olives.
  6. Chop the parsley.
  7. Remove the leaves/root from the fennel and discard. Very finely slice the fennel widthways.
  8. Grate the Parmesan cheese.
  Cooking Instructions
  1. Place the peppers into a bowl with ½ a tbsp of olive oil and mix to coat. Layer onto a baking tray and cook in the oven for about 10-15 minutes until slightly charred.
  2. In a pan, heat ½ a tbsp of olive oil over medium heat. Add the chili, garlic and fennel seeds and cook for 30 seconds before adding the fennel and continue to cook for about 3-4 minutes until the fennel has softened and is translucent in colour (not browned).
  3. Add the olives with a pinch of salt and pepper, stir, then add the tinned tomatoes with a pinch of sugar. Once at a gentle boil, lower the heat and gently simmer until thickened. Add a little water if the sauce becomes too thick.
  4. Meanwhile, cook the pasta in a pot of lightly salted boiling water for about 5 minutes until al dente, then drain.
  5. When the sauce has thickened, add the drained pasta with the roasted peppers and gently mix to coat the pasta.
  6. Serve in a bowl with a sprinkle of cheese and parsley.