Saffron-cooked spaghetti with baby spinach and fennel

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Cooking the spaghetti in saffron water gives this dish an unbelievable colour as well as taste.


  • 1 recipe pasta dough (see PG TIPS) or 400 g dried spaghetti
  • 4 tablesp


Make the spaghetti as above. Heat half the oil in a large frying pan. Add the fennel slices and onion and sauté over a moderate heat for 8-9 minutes or until soft and golden. Add the spinach and cook until it wilts, then add the balsamic vinegar.

Bring 1 litre water to the boil in a large p