2 tbsp. of olive oil
2 garlic cloves, crushed
2 French shallots
100g fennel
Sun dried tomatoes, cut into strips
4 spring onions
½ cup white wine
1 bunch broccolini
50g green olives
300ml leek cashew cream
Salt and pepper to taste

300g penne pasta
Dice shallots and fennel and sauté in 1 tbsp. olive oil for five minutes. Add garlic and sauté for a further 2 minutes.
Add white wine and cook on low until all the liquid is cooked off.
Add broccolini, green olives, sun dried tomato strips and leek cashew cream and cook on low for 2 minutes until broccolini is just cooked.
Meanwhile cook pasta according to packet instructions.
Add the pasta to the broccolini mixture and stir to combine.
Serve with vegan parmesan.

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