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A plate of currant, caper and fennel spaghetti with a sprinkling of vegan parmesan
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Currant, Caper and Fennel Spaghetti

This sweet and salty supper can be thrown together in minutes making a quick and easy meal perfect for a summer's eve.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Italian
Keyword: capers, chilli flakes, currants, fennel, garlic, lemon, mushrooms, olive oil, parsley, pine nuts, spaghetti, vegan parmesan
Servings: 4 people


  • 75 grams currants
  • 350 grams spaghetti
  • olive oil
  • 1 large fennel bulb thinly sliced
  • 1 small white onion diced
  • 1 pinch salt
  • 8 mushrooms thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp capers (see note 1)
  • 1 handful pine nuts
  • 1 handful flat leaf parsley chopped
  • 1 lemon cut into wedges
  • 4 tbsp vegan parmesan optional


  • 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.