Saffron-cooked spaghetti with baby spinach and fennel

Name: Saffron-cooked spaghetti with baby spinach and fennel
Ingredients: salt, freshly ground black pepper and ground nutmeg; 75 g pecorino romano cheese, grated; 2 good pinches of fresh saffron; 5 tablespoons balsamic vinegar; 200 g baby spinach leaves; 1 onion, thinly sliced; 1 head of fennel, finely sliced, fronds removed; 4 tablespoons extra-virgin olive oil; 1 recipe pasta dough (see PG TIPS) or 400 g dried spaghetti; 1 recipe pasta dough (see PG TIPS) or 400 g dried spaghetti; salt, freshly ground black pepper and ground nutmeg; salt, freshly ground black pepper and ground nutmeg

Preparation info

Serve
4

Difficulty
Medium

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.

Ingredients

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

Pasta
Vegan

Method

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