Pasta with Fennel, Sage and Beans

 The combination of the slightly sweet fennel, beans and sage is simply wonderful. For this recipe cut out the harder core of the fennel. Instead of discarding the fennel stalks, use them in soups.

P1020545

 
Pasta with Fennel, Sage and Beans
Serves 4
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 fennel, green parts cut off
  2. 1 large yellow onion, thinly sliced
  3. 1 tsp red pepper flakes (optional)
  4. 1/4 cup of fresh sage leaves, cut in strips
  5. 2 cans of Cannellini beans, drained and well rinsed
  6. 1 tbsp extra vergin olive oi
  7. Durum wheat spaghetti or linguine
  8. Sea salt, freshly ground black pepper
Instructions
  1. Cut off stalks, cut fennel in half, remove harder core and slice thinly.
  2. In a large pan, heat olive oil and add sage leaves and pepper flakes. Fry for 2 minutes, then add onion and fennel slices. Cook until slightly browned, about 15 minutes.
  3. Meanwhile, bring water with salt to a boil and cook noodles according to package instructions.
  4. Drain and toss with fennel mixture and beans.
Notes
  1. Instead of canned beans, I keep properly prepared (soaked with seaweed) and cooked beans in a glass jar in the fridge.
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