Pasta with fennel, pear and mushroom sauce and roasted sunflower seeds

Ingredients for 2 servings:

• some coconut oil or coconut fat for the wok
• 1 medium-sized onion(s), chopped
• 1 m.-large fennel bulb(s), sliced
• 2 m.-sized pear(s), cut into cubes
• 2 tbsp rice flour
• 1 cup vegetable broth or water, approx. 125 ml
• 200 g mushrooms, cut into pieces
• salt and pepper
• 2 handfuls of sunflower seeds, freshly roasted
• 2 portions of cooked pasta, egg-free, of your choice
• some paprika powder, for decoration
• some spring onions, finely chopped for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

valuable plant-based

Halve and quarter the fennel, remove the stalks, and chop finely. Wash, halve, quarter, core, and finely chop the pears. Brush the mushrooms (if necessary) and chop them. Peel and finely chop the onion. Roast the sunflower seeds in a pan without fat and let cool. Heat coconut oil or coconut fat in a wok. Sauté the onions. Add the fennel and let it become translucent. Dust with rice flour and deglaze with a little vegetable stock. Bring everything to a boil. Add the mushrooms and pear pieces and bring to a boil briefly. Let it simmer for about 10 minutes. Meanwhile, prepare the desired pasta in salted water and set aside to serve. Place the pasta on preheated plates and cover generously with the vegetables. Sprinkle with roasted sunflower seeds and sliced ​​spring onions.