(fennel seed) tomato pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

prep all the veggies. you can switch mushrooms with other veggies, eg zucchini. cook pasta according to the package instructions.

Step 2

in a dry pan on medium heat, toast the fennel seeds for up to 1 minute until fragrant. add the sliced mushrooms and cover with the lid, cooking until the mushrooms have released their moisture (should take around 4-5min)

Step 3

add olive oil, onion and garlic and sauté for 3-4 minutes. next, add the cumin, tomato paste, black pepper, cherry tomatoes and mix well before turning the heat to low. sauté for 2-3 minutes until the cherry tomatoes have softened.

Step 4

at this point, the pasta should be done. drain and reserve some pasta water. add the pasta water to the tomato sauce with the spinach and cook until the spinach has wilted. season to taste with more black pepper.

Step 5

add the cooked pasta, stir well and serve with nutritional yeast or vegan parmesan.