Creamy penne with fennel and lemon

Name: Creamy penne with fennel and lemon
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 dl single cream; 800 g fennel; 1 organic lemons; ½ bunch flat-leaf parsley; 1 tbsp olive oil; 500 g penne rigate; 1 ½ dl vegetable bouillon; salt and pepper to taste

Total: 30 min. | Active: 30 min.

vegetarian

2397 Likes

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.

Nadja - LouMalou

Ingredients

for 4 person

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

How it's done

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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