Vegan Fennel Sausage and Sage Pappardelle

by Anna Barnett

The combination of fennel and sage gives this pasta dish a fragrant mix of earthy yet sweet notes. It works brilliantly as a vegan dish too, packed full of flavour with a very similar texture to that of meat and is often a welcome change to classic spaghetti


Serves 4

For the fennel, sausage and sage

  • 1 tbsp olive oil

  • 1 white onion, finely diced

  • 2 large cloves of garlic, peeled and roughly grated

  • 400g of smoked tofu with sesame and almonds (Taifun is a great brand but any hard tofu will work) – blitzed or roughly chopped to a rough crumb

  • 1 heaped tbsp fennel seeds

  • 2 sprigs of sage, leaves pickled and roughly chopped

  • 3 sprigs of rosemary

  • 3/4 pint of vegetable stock

  • Sprinkle of sea salt flakes

  • Generous sprinkle of white pepper

  • 1 tbsp of freshly ground black pepper

  • 350g Pappardelle

For the garnish

  • 40g Pecorino or vegan cheese alternative (optional), finely grated

  • 3 sprigs of sage, leaves picked

  • ½ lemon plus zest


Preparation time: 10 minutes

Cooking time: 20-30 minutes

  1. Preheat a Miele Oven to 190°c.

  2. Heat the olive oil in a non-stick frying pan then add in the diced white onion. Cook over a medium to low heat until soft and translucent for around 6-7 minutes then remove from the pan and set to one side. Place your pan back on the hob and increase the heat. Add a good glug of oil and once hot add in the blitzed tofu and allow to turn crisp and golden.

  3. Next add in the garlic, fennel seeds, a sprinkle of sea salt flakes, pepper and the fresh herbs and fry for a further 2-3 minutes. Pour in the stock and place in the oven and allow to cook for a further 10-15 minutes so that the flavours infuse.

  4. For the crispy sage leaves, place several generous glugs of olive oil in a small frying pan over a high heat. Once hot (test with one leaf first, it needs to fizz immediately) fry the sage leaves in batches until darkened and crisp. Drain on paper towel.

  5. For the pasta, use the steam function on a Miele Steam Combination Oven. Place the dry pasta in a pan and cover with boiling water ensuring that the pasta is well covered then transfer to the oven and steam cook for 16-18 minutes or until the pasta is al dente. Remove the pasta, transferring using tongs and place straight into the tofu, along with a splash of the pasta water and thoroughly combine. Check the seasoning and adjust accordingly.

  6. Serve with a generous helping of crispy sage, a good squeeze of lemon juice plus zest and some finely grated Pecorino or vegan cheese alternative. If reheating the pasta, the Steam Function on the Miele Steam Combination Oven is a brilliant option. Add 80% humidity to the oven cavity and reheat for 2-3 minutes, removing the risk of drying out the meal.

About the Author

Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: Instagram: @annabarnettcooks

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy