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.
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
How it's done
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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