Rated 5 out of 5 based on 1 votes
- 1 x baby fennel - halfed and fine sliced
- 1 sprig fresh kale - halfed and sliced
- 2 cups spinach
- 1/2 x onion, chopped
- 1 clove garlic (chopped)
- 1,5 - 2 cup coconut cream
- 2,5 Tbls tahini
- 1/2 tspn seasalt
- 1/2 x veggie stock cube
- 1/4 cup pine nuts, roasted
- 1 package x penne pasta
Heat some water in a big pot, add some seasalt and when it boils, add the pasta.
Prepare the kale, fennel and onion, heat some sunflower oil into a frying pan and start to fry the onion,… add the fennel,… add the kale,… and fry for 5 min. Now add the spinach and garlic and fry for further 2 min. Deglaze with the coconut cream and stir well.
Turn down the heat to a simmer and add the other ingredients. Let it simmer for further 5-10 min and turn off the heat.
Heat a frying pan — without oil! Add the pine nuts and roast until golden brown.
When the pasta is ready — add to the sauce and stir very well — give it a rest of 3 min and stir well again. Serve … and top with the pine nuts
Leave a Review
Looking good Angela