This sweet and salty supper can be thrown together in minutes making a quick and easy meal perfect for a summer's eve.
Before starting to cook, place the currants into a bowl and cover with boiling water. Let them sit to one side until you need them. They will plump up and re-hydrate in that time.
Add your spaghetti to a pan of boiling water and simmer while you focus on the rest of the dish.
Heat the oil in a large, heavy bottomed frying pan and add the diced onions and thinly sliced fennel along with a large pinch of salt.
Saute the fennel and onion until they have softened then add the mushrooms and garlic to the pan.
Cook the mushrooms and garlic until the mushrooms have softened and the garlic has turned gold.
Add the currants, capers and pine nuts to the pan and turn the heat on low until the spaghetti is al dente.
Drain the cooked spaghetti and add to the pan with the vegetables along with the crushed chilli flakes and toss so all of the ingredients are combined.
Serve immediately with a sprinkling of fresh parsley (and vegan parmesan if using).
Serve each plat with a wedge of lemon, squeezed gently over the top.