Tagliatelle with Fennel Ragu
Nutrition per serving
| Calories | 584 kcal |
| Protein | 27.6 g |
| Carbs | 83.7 g |
| Fats | 17.6 g |
| Saturated Fat | 2.3 g |
| Monounsaturated Fat | 6.5 g |
| Polyunsaturated Fat | 1 g |
| Sugars | 11.1 g |
| Fiber | 9.8 g |
| Sodium | 365 mg |
Ingredients
| Garlic | |
| Black Olives | |
| Dried Rosemary | |
| fennel, bulb | |
| Chopped Tomatoes (canned) | |
| Tagliatelle Pasta | |
| Vegan Parmesan Cheese | |
| Olive Oil | |
| Soya Mince |
Preparations
1. Peel/finely dice the garlic.
1. Peel/finely dice the garlic.
2. Finely chop the olives.
3. Finely chop the rosemary leaves.
4. Cut off the stalks and fronds from the fennel. Chop of the root from the bottom and discard. Very thinly slice the fennel widthways.
5. Grate the Parmesan cheese.
Cooking instructions
1. Cook the pasta in lightly salted water until al dente.
1. Cook the pasta in lightly salted water until al dente.
2. Cook the garlic and rosemary in ½ a tbsp of oil in a frying pan over medium heat for about a minute. Add the fennel and a pinch of salt and continue to cook for about 3 minutes until softened.
3. Add the mince and the olives, and cook for 3-4 minutes. Stir in the tinned tomatoes with a pinch of sugar and salt and pepper. Bring to a gentle boil, lower heat to low and simmer for about 6-8 minutes until slightly thickened. Add a little water if too thick.
4. Add the drained pasta to the sauce with the Parmesan and stir to coat.