Fennel pasta
This recipe was shared on the Growers' Sheet 9th October 2020. It came from Hannah (thank you!).
Serves 2
Vegetarian, vegan, dairy free, gluten free possible if pasta substituted
Ingredients
150g pasta
1 tbsp olive oil (you could also use butter if preferred)
1 bulb fennel, diced
a small amount of cabbage or kale, finely sliced
1 onion, diced
2-4 cloves garlic, minced
juice of 1-2 lemons
herbs, e.g. parsley, sage, fresh or dried
chilli flakes, fresh or dried, to taste
some chestnut mushrooms, sliced
salt and pepper, to taste
Directions
Cook the pasta according to the pack instructions.
Meanwhile, heat the oil in a pan. Fry the fennel, onion and garlic until soft.
Add kale/cabbage and fry until soft.
Add lemon juice to taste.
Add herbs to taste and remove from the heat.
Toss with the cooked pasta and season to taste.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)