Creamy Spinach Fennel Pasta + Mushrooms – Catenafarm

Ingredients

• About 1lb chicken (mock or real), sliced into bite-sized pieces
• 4 tbsp sunflower oil, divided
• 2-3 baby fennel bulbs, thinly sliced, any larger pieces of the core discarded
• 1 med sweet onion, thinly sliced
• 4 large garlic cloves, minced
• 1 tbsp white wine vinegar
• 80g mushrooms, chopped (I used cremini)
• 1/3 cup fresh parsley, washed and chopped, plus more for garnish
• 1 bay leaf
• 2 tsp sea salt
• ½ tsp black pepper, ground
• 1 tsp tamari
• 2 cups cream
• ½ cup uncooked orzo, rinsed under cold water for a few minutes
• 2.5 cups cup stock (I used vegetable), divided in two
• 100g fresh spinach
• A squeeze of fresh lemon juice