Pasta with Fennel and Seasonal Greens

My current cooking goal is to “cook with what cha got”. How many times do we go to the shops or markets to pick up more ingredients for meals instead of cooking with what we have? Australia chucks out about $5.2 billion worth of food every year, which is  a disgusting figure considering what’s happening in the horn of Africa right now.

So today for lunch I had  some fennel, some mushrooms, my garden greens, a small jar of toasted pine nuts and some brown rice pasta at my disposal… the following recipe was born and feeds two people. Replace the greens I used with any greens of your choice 🙂

1 cup of brown rice penne pasta (or gluten-free pasta of your choice)
2 garlic cloves
1/2 of a leek, finely chopped (or onion if you’d prefer)
1/2 a bulb of fresh fennel, finely chopped
2 small broccoli heads
1 cup of mushrooms, cut into quarters (I used Swiss Brown)
1 cup of fresh kale, washed and roughly chopped
1 cup of fresh spinach, washed and roughly chopped
1 cup of fresh mizuna, washed and roughly chopped
1 handful of fresh herbs eg. parsley, rosemary, oregano, thyme
1/4 cup of toasted pine nuts
Olive oil
Salt & black pepper to taste

1. Pre-cook the pasta so it’s close to al-dente as gluten-free pasta will go.
2. Heat olive oil in a heavy fry pan or wok.
3. Turn down the heat to medium and add the leek, fennel and garlic.
4. Turn the heat back up and add the herbs and mushrooms. Add extra olive oil if necessary so the mushrooms absorb the moisture and start to shrink in size.
5. Turn down the heat to medium again and add the greens (eg. kale, spinach, mizuna). Lightly toss ingredients until the greens have wilted.
6. Remove pan from the heat and add the pine nuts and pasta. Combine and add extra olive oil if the dish appears a bit dry.
7. This dish is so yummy that it doesn’t need cheese or anything. Just gobble it up and your tummy will thank you!

An original recipe for Vegematarian.

2 Comments Add yours

  1. becclebee says:


    i’ve just stumbled accross your blog looking for a receipe for pumpkin and dill rissotto. what a find! i can’t wait until i have time to scroll through your receipes! i am vego and my hubby is gluten free, with a number of other things that also upset his poor belly, so planning meals can be a bit tricky. its great to see soemone else who has a similar ‘diet’ (for want of a better word).


    1. vegematarian says:

      Thanks for your comment (nice to meet you!). I love to hear that my little blog is helping to cater for everyone’s tastes and eating requirements 🙂 It can be tough going sometimes when you have so many different diets to please! Let me know if you find any great recipes and I’ll share them on Vegematarian too. What a cute blog you have, those caramel slices look delicious…mmmmm…. dammit! 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s