Creamy Fennel & Tomato Spaghetti (ve)

I’m usually very good at seasonal eating, choosing comforting foods during colder months and fresh raw salads in the abundance of Summer. But during these transitions months in between seasons, lines get a little blurred - especially in the UK when it’s rainy one day, blazing hot the other.

This vibrant pasta dish ticks all the boxes - it creamy but light (thanks to my *magical* sauce), the fennel adds a lovely summery flavour and the roasted tomatoes a sweet depth. Absolutely perfect for late Summer night when temperatures start to drop.

As usual, the nutritional side has not been forgotten - you get wholegrains essential for cardiovascular health as well as nourishing veg and leafy greens. The creamy sauce has a sunflower seed and tofu base - indulgent but light and filled with protein to balance out this dish.

• Ingredients

  • 200g wholewheat spaghetti

  • 250g cherry tomatoes

  • a fennel bulb

  • a small leek

  • a big handful of spinach

  • 150g silken tofu (preferably organic)

  • 70g sunflower seeds

  • 1 tsp garlic granules

  • 1 tbsp nutritional yeast

  • 100ml oat or almond milk

  • 20g basil

  • salt and freshly ground black pepper

  • olive oil

• Method

  1. Pre-heat your oven to 180°C (fan). Boil a kettle. Cover the sunflower seeds with boiling water and set aside whilst you continue. Cook the spaghetti according to the package instructions. Drain and set aside.

  2. Halve the cherry tomatoes and place them cut side up in a roasting tray.

  3. Trim and slice the fennel. Add to the tray and drizzle with a glug of olive oil, salt and loads of freshly ground pepper. Roast for 15-20 minutes or until the tomatoes and fennel are slightly charred on the edges.

  4. Trim and slice the leek. Heat a tablespoon of olive oil in a frying pan and sauté the leek on low heat so it softens without burning. Season lightly with salt and pepper.

  5. In the meantime, add the tofu, drained sunflower seeds, half of the oat milk, nutritional yeast, garlic granules, salt and pepper to a powerful blender. Blitz until you have a creamy mixture. If needed add the rest of the milk until you have the desired consistency.

  6. When the leek is cooked add the spinach and cook for a couple of minutes until wilted. Roughly chop the basil.

  7. Add the roasted fennel and tomatoes to the pan together with the cooked spaghetti, basil and the sauce. Stir until the spaghetti is well covered in the sauce. Adjust the seasoning if needed.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.