Fennel and Olive Fettuccine with Fresh Parsley
Nutrition per serving
Calories | 700 kcal |
Protein | 20.2 g |
Carbs | 104.6 g |
Fats | 25 g |
Saturated Fat | 3.2 g |
Monounsaturated Fat | 11.5 g |
Polyunsaturated Fat | 2.8 g |
Sugars | 16.8 g |
Fiber | 12.2 g |
Sodium | 394 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
- Preheat the oven to 200 C (392 F)
- Peel/finely dice the chili and garlic.
- Remove core/slice the pepper into 1cm strips.
- Crush the fennel seeds with the back of a knife.
- Halve the black olives.
- Chop the parsley.
- Remove the leaves/root from the fennel and discard. Very finely slice the fennel widthways.
- Grate the Parmesan cheese.
- 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.
- 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).
- 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.
- Meanwhile, cook the pasta in a pot of lightly salted boiling water for about 5 minutes until al dente, then drain.
- When the sauce has thickened, add the drained pasta with the roasted peppers and gently mix to coat the pasta.
- Serve in a bowl with a sprinkle of cheese and parsley.