Creamy penne with fennel and lemon

Creamy penne with fennel and lemon

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 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.

Ingredients

4 person

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Penne

500 g penne rigate
salted water, boiling

Fennel

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 *-*
salt and pepper to taste
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Penne

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

Fennel

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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