Pumpkin spaghetti with fennel and veg balls

Name: pumpkin spaghetti with fennel and veg balls
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 toe garlic; 2 fennel bulb; 300 g Spaghetti; 4 el traditional olive oil; 1 kg passata tomato sauce pack of 500 g; 400 g vegetarian balls; 800 g pumpkin spaghetti; 20 g fresh parsley; 2 el capers

A mix of 'ordinary' and pumpkin spaghetti, tomato sauce, lightly sweet fennel and veggie balls.

Ingredients

Kitchen Stuff

1 skillet

Directions

Bring a generous pot of water to the boil.
Clean the garlic and cut finely. Wash the fennel and cut the stems and a piece from the bottom.
Halve the fennel bulb in the length and remove the hard core. Cut the fennel into thin parts.
When the water is boiling, add the spaghetti and any salt to the pan and cook for 11 minutes until al dente.
Heat the oil in the frying pan and fry the fennel for 4 minutes. Add the garlic and cook for 1 min.
Add the passata and bring to the boil while stirring. Turn down the heat and simmer for 5 minutes.
In the meantime, heat the oil in a frying pan and fry the veg balls for 5 min. On medium heat.
Add the pumpkin spaghetti to the pasta for the last minute and boil for another 1 minute. Drain the pasta and pumpkin spaghetti.
Meanwhile, cut the parsley fine. Let the capers drain and scoop through the sauce. Season with pepper and salt.
Spread the spaghetti over the plates and divide the tomato sauce and the balls over it. Sprinkle with the parsley.