Vegan Spring Spaghetti with Asparagus and Strawberries
These vegan spaghetti with asparagus and strawberries are the perfect spring recipe! Light, fresh, and packed with flavor!
Servings 2 people
- 9 oz green asparagus
- 1 fennel
- 9 oz whole wheat spaghetti
- 1/2 red onion, chopped
- 1 garlic clove, minced
- 1 cup freshly squeezed orange juice
- 1 teaspoon curry
- about 10 strawberries
- 1 pinch red pepper flakes
- 1 tablespoon olive oil
- black pepper
Cook the spaghetti according to the instructions on the package.
Wash the fennel and Remove the tough core from the fennel. Then cut it into thin stripes. Cut the asparagus into pieces (about 1.5 inches long).
In a large pan, heat the olive oil and pan-fry the asparagus for about 5 minutes. Then add the red onion. Sauté for a minute and then add the fennel. After three minutes add the garlic and deglaze with orange juice.
Add the curry, the red pepper flakes and cook for about 2 minutes. Season with salt and black pepper.
Cut the strawberries into quarters and add them to the vegetables. Stir in the spaghetti.