Fennel Shallot Caper Tagliatelle From Mateo Zielonka

Fennel, Shallot & Caper Tagliatelle From Mateo Zielonka

Fennel, Shallot & Caper Tagliatelle From Mateo Zielonka


20 minutes

Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • french
Ingredients
  • 60 milliliters (¼ cup) olive oil
  • 3 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced lengthwise
  • 1 large fennel bulb (about 400 grams/14 ounces), thinly sliced, plus fronds for garnish
  • 1 tablespoon capers, chopped
  • 1 tablespoon fresh thyme leaves
  • Juice of ½ lemon
  • Sea salt
  • 400 grams (14 ounces) vegan pasta (I use chitarra)
  • Freshly ground black pepper
  • Nutritional yeast, for serving
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