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Pumpkin spaghetti with fennel and veg balls
A mix of 'ordinary' and pumpkin spaghetti, tomato sauce, lightly sweet fennel and veggie balls.
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Ingredients
Directions
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Bring a generous pot of water to the boil.
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Clean the garlic and cut finely. Wash the fennel and cut the stems and a piece from the bottom.
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Halve the fennel bulb in the length and remove the hard core. Cut the fennel into thin parts.
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When the water is boiling, add the spaghetti and any salt to the pan and cook for 11 minutes until al dente.
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Heat the oil in the frying pan and fry the fennel for 4 minutes. Add the garlic and cook for 1 min.
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Add the passata and bring to the boil while stirring. Turn down the heat and simmer for 5 minutes.
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In the meantime, heat the oil in a frying pan and fry the veg balls for 5 min. On medium heat.
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Add the pumpkin spaghetti to the pasta for the last minute and boil for another 1 minute. Drain the pasta and pumpkin spaghetti.
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Meanwhile, cut the parsley fine. Let the capers drain and scoop through the sauce. Season with pepper and salt.
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Spread the spaghetti over the plates and divide the tomato sauce and the balls over it. Sprinkle with the parsley.
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Nutrition
740Calories
Sodium0% DV1.360mg
Fat34% DV22g
Protein70% DV35g
Carbs31% DV92g
Fiber68% DV17g
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