Chilli and Basil Pasta with Chargrilled Fennel

Vegetarian spaghetti dish featuring chargrilled fennel bulbs, a spicy harissa and red wine sauce, and fresh aromatic basil leaves.

Vegetarian Healthy Quick Pasta Spicy

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

65.2g

per serving

65.2 g total

Fat

30.5g

per serving

30.5 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

Harissa

GrainsCereals

110

Spaghetti

fresh

Liquids

tbsp

Red Wine

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

crushed

handful

Basil

leaves, torn

OilsFats

Olive Oil

divided use

Vegetables

bulb

Fennel

sliced into 1.25 cm slices

0.5

piece

Onion

finely chopped

Method

Cook spaghetti in boiling water, then drain and keep warm.

Drizzle fennel slices with 15 ml of olive oil and season with salt and pepper.

Fry the fennel in a hot griddle pan for 4 to 6 minutes until softened.

Heat 15 ml of oil in a pan and fry the onion until soft.

Add crushed garlic and cook for one minute.

Add harissa and wine, reducing to approximately 45 ml of liquid over medium heat.

Stir the spaghetti and torn basil leaves through the sauce.

Serve the pasta on a bed of the griddled fennel.