Coconut Penne with Fennel & Roasted Pine Nuts

  • Coconut Penne with Fennel & Roasted Pine Nuts
Ranking: 4 more votes required!

Rated 5 out of 5 based on 1 votes

Ingredients

  • 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

Method

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

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  • Looking good Angela :)

    Reply

    by A. Gulden on 26/03/2014, 05:58
    A. Gulden
    • Thanks G├╝lden :-)

      Reply

      by Angela H. on 31/03/2014, 12:10
      Angela H.