Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 tsp fennel seeds
- 2 small garlic cloves, 1 minced, 1 thinly sliced
- 1 lemon, zest and juice
- 1 fennel bulb, thinly sliced, fronds reserved
- 150g spaghetti (ensure it's vegan-friendly)
- ½ pack flat-leaf parsley, chopped
- Vegan parmesan, for serving (optional)
### Method
**STEP 1**
In a frying pan, heat the olive oil over medium heat. Add the fennel seeds and cook until they start to crackle. Stir in the minced and sliced garlic, cooking for about a minute until fragrant. Add the lemon zest and half of the sliced fennel. Cook for 10-12 minutes or until the fennel becomes tender.
**STEP 2**
While the fennel is cooking, bring a pot of salted water to a boil and cook the spaghetti according to the package directions, but for 1 minute less for a firm bite. Using tongs, transfer the pasta directly into the frying pan, adding a splash of the pasta cooking water. Turn the heat up to high and toss everything together. Stir in the remaining fennel slices, chopped parsley, and lemon juice. Season with salt and pepper, then divide the pasta between two plates.
**STEP 3**
Garnish with the reserved fennel fronds, an extra drizzle of olive oil, and a sprinkle of vegan parmesan if you wish.
Enjoy your flavorful vegan pasta dish!
