Fennel, Kale & Lemon Pasta

This is a great way to cook fennel and can be used for fennel alone.

Makes 3 servings

Difficulty level: easy


For pasta:

  • 1 tablespoon olive oil
  • 1/2 large red onion, thinly sliced
  • 2 small or one large fennel bulb, (tough outer layer removed, a few fronds reserved) thinly sliced
  • 4 large garlic cloves, finely slivered
  • 2-3 large pinches red pepper flakes
  • 1 large bunch of lacinato kale, tough stems removed and roughly chopped (or substitute spinach leaves)
  • juice of one lemon
  • 2 tablespoons cashew cream
  • 10 ounces pasta, linguine or fettucine preferred
  • Salt and freshly ground black pepper

For serving:

  • Grated parmesan cheese or vegan parm
  • fennel fronds


  1. Boil water in a large pot.
  2. Heat the olive oil in a large frying pan over med-low heat. Add the onion and cook gently for 5 minutes, or until the onions soften.
  3. Turn up the heat to medium, add the sliced fennel, and sauté gently for an additional 6-8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.
  4. When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot, about 1 minute before the pasta is done cooking.
  5. Drain the pasta (reserving 1/2 cup of cooking water) and greens thoroughly and toss with the fennel mixture in the pan. Stir in cashew cream.  Add pasta water to moisten if necessary. Add the lemon juice, season with salt and pepper, and serve immediately
  6. Top with grated cheese and a few small fennel fronds.