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
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.