Wild Fennel Pasta with Vegan Chorizo

A simple but delicious dish to showcase the flavour of foraged wild fennel.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Ingredients

2 cups (200 g) penne
1 handful (1 handful ) wild fennel
15 cm (15 cm) vegan chorizo
2 tbsp (2 tbsp) olive oil
salt and pepper

Instructions

Wash the fennel
Boil a pan of water
Cook pasta and wild fennel fronds until pasta is al dente (approx 8 mins)
Remove fennel and cut into small pieces
Fry vegan chorizo slices in olive oil
When starting brown add the chopped fennel and continue to fry for another couple of minutes
Drain pasta, mix all together
Serve with salt, pepper and a sprinkle of chopped raw wild fennel leaves

Notes

If you can't get vegan chorizo, then smoked tofu or veggie sausages marinated and fried in some paprika and cayenne pepper would make an excellent alternative

Recipe adapted from Cooking with Rosetta

Nutrition

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