Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 unwaxed lemon (use half)
30g yellow pea crumb (use half)

(yellow pea whole grain flour (100%))
20g raisins (use half)

(Raisins, Sunflower Oil)
10g pine nuts (use half)
20g italian hard cheese (use half) (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
100g Anchovy fillets, simply marinated (use half) (Fish)

(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
90g Tenderstem broccoli (use half)
120g brown rice casarecce pasta (use half) (Soya)

(Brown rice flour 100%)
1 chilli (use half)
2 garlic clove
1 fennel (use half)
1 onion (use half)

Allergens

Contains: Eggs, Milk, Fish

May Contain: Soya

Nutritional Information

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
2 garlic clove
1 chilli
120g brown rice casarecce pasta (Soya)

(Brown rice flour 100%)
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
1 onion
1 fennel
10g pine nuts
20g raisins

(Raisins, Sunflower Oil)
90g Tenderstem broccoli
1 unwaxed lemon
100g Anchovy fillets, simply marinated (Fish)

(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
30g yellow pea crumb (use half)

(yellow pea whole grain flour (100%))

Allergens

Contains: Eggs, Milk, Fish

May Contain: Soya

Nutritional Information

Back

1/3 daily fibre New 6 plants Low sat fat

Sicilian Anchovy, Fennel & Pine Nut Pasta with Tenderstem & Garlic Pangrattato

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Fish

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Finely chop or crush the garlic. Finely grate the cheese
Heat the medium frying pan with 1/2 tsp oil over a medium-high heat. Add the half pack of pea crumb, half the garlic and half the cheese. Toast for 2-3 mins, tossing regularly. Remove from the pan and set aside. Season to taste

Trim and thinly slice the fennel. Finely slice the onion.
Re-heat the medium frying pan with 3 tsp oil on medium heat. Once hot, add the onion and fennel. Season with salt and pepper then cook for 8-10 mins, until softened and golden. Add a splash of water if the pan gets too dry

Meanwhile, add the stock and raisins to the measuring jug with 100ml boiling water (50ml for 1 person)
Deseed and finely dice the chilli. Trim the broccoli then cut into thirds. Zest and quarter the lemon
Bring medium saucepan filled with salted water to the boil. Add the casarecce to the saucepan and simmer for 8-9 mins. Add the broccoli in the final 4-5 mins then drain together

Add the pine nuts, chilli (use less for less heat) and remaining garlic to the fennel pan. Cook for 1-2 mins then add the liquid from the half pack of anchovies and the stock mixture. Bring to a simmer then toss in the pasta and broccoli. Season with salt and pepper
Squeeze in the juice from half the lemon and the remaining cheese. Toss together, add a splash of water if the sauce looks dry. Season to taste

Share the pasta between bowls. Top with the anchovies and sprinkle over the pangrattato and lemon zest. Garnish with the remaining lemon, cut into wedges