Gluten friendly option - pasta is replaced with GF pasta.
2. Slice and add leek, fennel (see notes), 1 tsp fennel seeds, crushed garlic and 1 stock cube. Cook for 3 minutes, or until softened.
3. Stir in tomato passata and 1 jar water, season with salt and pepper. Bring to the boil and add uncooked pasta. Reduce heat to medium-low and simmer, covered, for 10 minutes. Stir occasionally.
4. Trim, rinse and chop spinach, drain beans. Stir into pan with pasta and simmer for a further 5 minutes.
5. Adjust the seasoning with salt and pepper if needed. Top with chopped parsley and serve at the table.
Reserve some fennel fronds for garnish (optional).
Gluten friendly option - pasta is replaced with GF pasta
baby fennel 1
garlic 2 cloves
tomato passata 1 jar (700g)
penne pasta 250g
english spinach 1 bunch
cannellini beans 400g
parsley 1/3 bunch
From your pantry:
oil (for cooking), salt, pepper, fennel seeds, stock cube (of choice)