Walnuts, Fennel and Garlic Mince Pasta

Course dinner, lunch
Cuisine American, British, Italian
Keyword plant-based, walnut mince
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people


  • 70 grams California walnuts
  • 100 grams Sliced chestnut brown mushrooms
  • 2 tbsp Fennel seeds
  • 2 tbsp Olive oil
  • 1 Garlic clove
  • 1 Red chilli
  • 0.5 Fennel bulb
  • 50 grams Plant based butter
  • 360 grams Dried spaghetti
  • Salt and pepper
  • 10 Cherry tomatoes cut in half
  • 20 grams Flat leaf parsley
  • 30 grams Plant based Parmesan style cheese


  • Soak the California walnuts overnight in warm water.
  • Drain well and place in a food processor with the sliced mushrooms.
  • Pulse until you have a fine crumble texture.
  • Cook the spaghetti in salted boiling water for 9 minutes.
  • Meanwhile in a shallow pan, add a splash of olive oil and cook the fennel seeds, garlic and chilli for a couple of minutes.
  • Chop the fennel bulb and add to the pan with a sprinkle of sea salt.
  • Scatter in the California walnuts and mushroom mince to the frying pan and continue to cook for 5 minutes.
  • Add the butter and 1 ladlefull of the pasta water to help bring a sauce together.
  • Drop the sliced cherry tomatoes into the pan and lift the pasta from the water and add to the mince.
  • Stir together before scattering in the parsley and parmesan style cheese.
  • Season with black pepper and serve


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