Boil water for pasta and cook according to package directions. Sauce makes about 2 servings.
In a saucepan, add 2 TBS bulgar to 1 cup veggie broth, 1/2 tsp ground fennel seeds, and 1/2 tsp liquid smoke. Bring to a boil. Add 1 small 8oz can tomato sauce and let simmer 15 minutes until thickened. Add cooked pasta and let sit a few minutes to absorb the sauce.
Top with equal parts pine nuts and nutritional yeast with a dash of salt blended together for a quick vegan parmesan topping.
Happy New Year!