Lenten Recipes: Shrimp Pasta and Vegan Chocolate Cake

Two delicious Lenten recipes from Buongiorno's kitchen: shrimp pasta with ouzo and fennel, and a vegan chocolate orange cake.

Shrimp Pasta with Ouzo and Fennel

Ingredients: 500g linguine, 750g shrimp No. 2, 5 fresh scallions, 3 cloves garlic, 500g cherry tomatoes, 1/2 bunch fennel, 1 sachet saffron, 100 ml ouzo, zest of 1 lemon, 150 ml shrimp broth, 100 ml olive oil, 1 tbsp smoked paprika, salt, pepper.

Instructions: Boil the pasta. Prepare broth from shrimp shells. Sauté the shrimp and vegetables. Add cherry tomatoes, saffron, and broth. Add the pasta and shrimp and let it finish.

Vegan Chocolate Orange Cake

Ingredients: 200g all-purpose flour, 50g cocoa, 50 ml orange juice, zest of 1 orange, 1 tbsp baking powder, 1 tsp baking soda, 30 ml red wine vinegar, 200 ml water, 120g couverture chocolate, 50 ml sunflower oil, 150g sugar, 2 vanilla, 1 pinch salt.

Instructions: Mix the dry ingredients. Add the wet ingredients and mix well. Pour the mixture into a mold and bake in a preheated oven at 160 degrees for 40 minutes.