Fennel & apple spaghetti with crumble

Fennel & apple spaghetti with crumble

Total: 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / people: 539 kcal
, Fat: 14 g
, Carbohydrate: 77 g
, Protein: 21 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


½tbsp butter
500g fennel, fennel greens set aside, fennel quartered and cut crosswise into strips approx. 3 cm thick
1 apple, diced
¾tsp salt
a little pepper
1 ½dl apple juice
350g spaghetti
salted water, boiling
200g cottage cheese
1 organic lemon, use grated zest (set aside), 2 tbsp of juice

Crumble topping

2tbsp butter
2tbsp breadcrumbs
1tbsp sesame seeds
2pinches salt
a little pepper
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How it's done


Warm the butter, sauté the fennel and apple for approx. 2 mins., season. Add the apple juice, cover and simmer for approx. 5 mins. so that they are still a little crunchy. Cook the spaghetti in boiling salted water until al dente, drain and return to the pan. Stir in the vegetables, cottage cheese, half the reserved fennel greens and the lemon juice.

Crumble topping

Warm the butter, toast the breadcrumbs and sesame seeds, stir over a medium heat for approx. 3 mins., season with the reserved lemon zest, salt and pepper. Plate up the spaghetti, top with the crumble and garnish with the remaining fennel greens.

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