Sometimes simple is best, especially at the end of a busy week. Despite the minimal ingredients used, this pasta dish will knock your socks off... and it's budget friendly. Broad beans (aka Fava beans) are currently in season and are packed full of vitamin, fibre and protein. But If you don't have broad beans, you can swap it with another type of greens (peas, kale, spinach, etc), but we highly encourage you to use them!
Serves 4
Prep/cooking time: approx. 20 minutes
Ingredients:
1 packet of high fibre spaghetti (or any other pasta of your choice)
Extra virgin olive oil
2 cloves garlic, finely chopped
1 brown onion, diced
1 tsp brown sugar
1 tsp fennel seeds
1/2 tsp chilli flakes
Pinch of sea salt
1/2 tsp dried thyme leaves
Zest and juice of 1 lemon
2 cups fresh broad beans
Method:
Start by boiling a pot of water. Once water is boiling, add a good pinch of fine salt, followed by the spaghetti.
Meanwhile, heat a pan with splash of oilve oil. Once hot, add the garlic, onion and herbs. Fry until slightly golden, then add the brown sugar and fry for another 3 minutes (you want it to be nice and caramelised). Add the broad beans, lemon zest and lemon juice and fry/simmer for 5 min or until broad beans are tender.
Once the spaghetti is al dente, turn off the heat and use tongs to transfer the pasta to the pan with broad beans (do not drain the pasta - the starch water adds flavour and prevents the spaghetti from sticking). Toss the pasta through till well combined with all the flavoursome ingredients and add another pinch of salt/swig of olive oil if needed.
Serve with some vegan parmesan and a glass of Pinot Noir!
Go and check out out instagram page @consciousfoodlings for more vegan inspiration!
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