Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put the vegetable stock in a ...
and serve garnished with chopped fennel fronds. If you need this recipe to be egg-free, check the ingredients on the pasta – it is rare with dried pasta, but some pastas contain eggs.