Vegan Pasta

1. In a deep non-stick frying pan, heat the oil over medium heat and cook fennel seeds until they begin to pop. Sizzle the garlic for about 1 minute. Add half of the fennel slices and the lemon zest. Cook for 10 minutes or until the fennel becomes tender.
2. Meanwhile, boil salted water in a pan and cook the spaghetti for 1 minute less than instructions on the package. Transfer the pasta along with a good amount of pasta water to the frying pan using thongs.
3. Turn the flame to high and then toss well. Gently stir through the lemon juice, the parsley, and the remaining fennel slices. Season generously.
4. To serve, tip into two bowls. Your delicious vegan Fennel Spaghetti is ready to be consumed. Top with the extra olive oil, Parmesan shavings, and fennel fronds.

1. To make the hummus, pour the chickpeas and the liquid into a large bowl. Add garlic, lemon juice, tahini, ground coriander, and bouillon. Use a hand blender to blitz to make a wet paste. (Note: let it retain a little of the chickpeas texture.)
2. Cook pasta according to instructions on the package.
3. Meanwhile, heat oil in a large frying pan or wok and add mushrooms and onions. Frequently stir until tender and begins to caramelize.
4. Drain pasta and pour into the pan with mushrooms. Turn off heat. Add the hummus and parsley. Lightly toss together and squeeze lemon juice over.

Tip:

You can keep your foods fresher for longer by simply using a Vaya Tyffyn lunchbox. It serves various kinds of meals and it doesn’t matter how long the food is in the lunchbox, it will still be as crisp and as tasty as it was when it was lifted off the stove.

So you can now go about your business activities in your office, or pack your kids’ lunch for school and be rest assured that when you ready to eat, it will still be in the exact state you packed it in. Fresh and steaming hot!

Trivia

1. One of the earliest and most popular vegetarians was Pythagoras, the Greek mathematician and philosopher who lived in the 6^th century BCE.