Spaghetti with Broccoli, Pork & Fennel

July 29 2020

This weeks new recipe is a delicious spaghetti with smokey broccoli, pork and fennel. It's a flavour packed simple pasta dish that is super quick to throw together.

This recipe can also be made vegetarian by using mushrooms and walnuts instead of the pork mince. Simply finely chop the mushrooms and walnuts and add them as you would the mince, cooking until golden.

I love this recipe with Barilla's Spaghetti No.5 but rigatoni or fusilli would also work well.

Hope you enjoy! And please let me know if you have any questions. ☺




Spaghetti with Broccoli, Pork & Fennel  |  Gather & Feast

Spaghetti with Broccoli, Pork & Fennel  |  Gather & Feast


VEG options
30 minutes (includes prep & cook time)
  • 2 tsp whole fennel seeds
  • 1 tsp whole coriander seeds
  • Olive oil
  • 1 medium-sized bulb fresh fennel, finely chopped
  • ½ tsp mild chili flakes (or to your taste)
  • 2 tsp smokey paprika
  • 5 medium-sized cloves garlic, finely grated or crushed
  • 500g free-range pork mince OR for a vegetarian version 400g Portobello mushrooms & 200g walnuts, finely chopped
  • 2 large heads of broccoli OR 4 bunches broccolini, finely chopped
  • 50g butter
  • 80g parmesan, finely grated
  • Generous squeeze of lemon juice
  • 500g Barilla Spaghetti No.5


  1. In a large dry saucepan add the whole fennel seeds and whole coriander seeds and toast until lightly golden and fragrant.
  2. Remove from the pan and grind coarsely using a mortar and pestle or spice grinder.
  3. In the same saucepan add a generous glug of olive oil, the fresh chopped fennel, chili flakes, and a pinch of salt, and sauté until the fennel is soft.
  4. Add the smokey paprika and garlic to the sautéd fennel and stir to combine.
  5. Add the pork mince (or mushrooms and walnuts if using) and the ground spices and cook on medium heat until the pork is cooked through and slightly browned.
  6. Add the broccoli and sauté until the broccoli is bright vibrant green.
  7. Add the butter, parmesan, and a squeeze of lemon, and stir until the butter has melted.
  8. Remove from the heat immediately.
  9. Taste for salt and pepper.
  10. Cook the pasta in a large pot of salted boiling water for 7 minutes.
  11. Reserve about a cup of the pasta water and set aside.
  12. Drain the pasta and add directly to the pork and broccoli mixture then stir to combine.
  13. Add about a ¼ cup of the reserved pasta water to loosen and emulsify the sauce. Add more if needed.
  14. Serve with extra grated parmesan, a drizzle of olive oil, and a generous amount of freshly cracked black pepper. Enjoy!

Also on Gather & Feast

Cos, Parmesan & Balsamic Shredded Salad

September 16 2021
'Ugly delicious' are the perfect words to describe this ridiculously easy side salad recipe.
Read more

Chickpea Casarecce with Tuna, Lemon & Fresh Herbs

May 23 2019
I love classic pasta but sometimes it’s nice to change things up and try something new.
Read more

Lamb & Pinenut Koftas with Labneh & Charred Greens

June 24 2015
This week my friends, I made labneh for the very first time!!
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of delicious food, simple wholesome recipes & the occasional sweet treat. x  

Read more