Vegan sausage and fennel pasta

Method

1. Set a large pan of salted water on to boil. Trim the fennel, keeping any fronds, and slice it thinly. Slice the onion and garlic thinly too, and squeeze the lemon.
2. Warm the olive oil in a large frying pan over a medium heat. Brown the vegan sausages for 6 to 8 minutes, turning, until coloured all over, then lift them out and cut into thick slices.
3. Put the fennel, onion, garlic and chilli flakes in the same pan with a pinch of salt. Cook over a medium-low heat for 10 minutes, stirring, until soft, sweet and lightly golden, adding a splash of water if it catches.
4. In the meantime, cook the pasta for the time on the packet. Keep a mugful of the water and drain.
5. Put the sausage back in the frying pan, pour in the oat cream and simmer for 2 minutes.
6. Add the pasta, a splash of its water and the lemon juice, and toss for 1 minute, until the sauce coats everything. Serve with the fennel fronds and black pepper.

Tip Choose firm vegan sausages for this, as soft ones fall apart when sliced. A pinch of fennel seeds in the pan works if your fennel is bland.

Photo made with AI.

From Nosha · nosha.app