‘Food Academy’ Pasta With Fennel And Lemon

Vegan Recipe

As you probably know by now (as we regularly talk about it!), we are part of the Food Academy programme run by SuperValu. It’s a brilliant initiative that supports small Irish food businesses. It helps them to grow sustainably and get on more shop shelves. It was through the Food Academy that Nobó is now available in every SuperValu store across Ireland.

There are lots of really exciting things happening in Irish food at the moment and so many creative and innovative food businesses popping up all the time. Leaves Pure Food is just one example. They are making it easier for people to make healthier choices with their range of pastas. To make their pastas, they have picked the best possible ingredients that are nutritious and tasty, and which also happen to be gluten free. This is so much better than a gluten free pasta that’s trying to be like pasta but made from loads of gums and random ingredients which result in something that isn’t very good for you at all! They are also higher in protein and fibre than traditional pasta and taste really delicious. We used their buckwheat and truffle option for this recipe, it’s become a staple in our cupboard.

This simple pasta dish is perfect for a weeknight. It’s creamy (but without the dairy) and so much healthier than a traditional bowl of pasta. It also utilises another of our favourite Irish food brands, The Happy Pear. Their sundered tomato pesto has a regular spot in our fridge. It’s so flavoursome and a little really goes a long way as its bursting with flavour.

Creamy buckwheat and truffle pasta with fennel, lemon & sundried tomato pesto


  • 100g Leaves Buckwheat & Truffle Pasta
  • I medium bulb fennel
  • Olive oil or rapeseed oil
  • 1 large clove garlic
  • 3 Tablespoons coconut milk or coconut cream
  • zest of 1 lemon and juice of 1/2 lemon
  • 1 handful basil
  • Sea salt and black pepper
  • The Happy Pear Sundried Tomato Pesto


– Cut fennel in half and then slice thinly – fry in a little olive oil, avoid turning too soon as this allows it brown nicely

– When nearly cooked add in the crushed garlic and a little more oil, then add lemon zest and coconut milk and season.

– Cook pasta per instructions, it only takes 2.5 minutes so you can do it just before you’re ready to eat.

– When cooked toss in the pan with fennel sauce and add a handful of fresh spinach and stir in until wilted.

– Serve with a generous drizzle of The Happy Pear pesto, a sprinkle of small basil leaves and enjoy!

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