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
Ingredients
- 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
- salt
- black pepper
Instructions
- 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.