Chestnut Fennel Spaghetti

Ingredients:

1 teaspoon oil
1 onion, chopped
1 red chili, minced
2 cloves garlic, minced
1 fennel bulb, thinly sliced
1/2 cup vegetable stock
8 roasted chestnuts, roughly chopped
2/3 cup vegan italian sausages, sliced
4 ounces spaghetti
1 tablespoon lemon juice
1/3 cup parsley, chopped
salt and red pepper, to taste
lemon wedges
olive oil

Cook the onion in the oil and add the pepper, garlic, and fennel. Stir until aromatic. Add stock, chestnuts, and sausages. Season with salt and pepper.

Meanwhile, cook spaghetti. Add to the onion mixture and stir in lemon juice and half the parsley. Remove from heat. Garnish with lemon wedges, remaining parsley, and olive oil.