Creamy penne with fennel and lemon

Creamy penne with fennel and lemon

Total: 30 min. | Active: 30 min.
Nutritional value / people: 722 kcal
, Fat: 26 g
, Carbohydrate: 98 g
, Protein: 19 g

A quick and easy pasta dish for any day of the week. Made with soya cream and durum wheat penne it's even vegan. I like to add a little chopped parsley to finish off the dish.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g penne rigate
salted water, boiling


1 tbsp olive oil
800 g fennel, cut into approx. 2 cm cubes
1 ½ dl vegetable bouillon
3 dl single cream
1 organic lemon, grated zest and the juice
salt and pepper to taste
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Cook the penne in salted water until al dente, drain.


Heat the oil in a pan. Sauté the fennel for approx. 3 mins. Pour in the stock, simmer for approx. 10 mins. Add the single cream, lemon zest and juice, season. Add the penne, mix and heat gently, then plate up. Garnish with parsley.

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