Fennel Noodle Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tuber / n fennel, medium-sized
- 1 tablespoon oil
- 300 ml boiling water
- 2 teaspoons vegetable broth, grained
- 0.5 ½ cup crème fraîche or 1 cup sour cream
- 100 g cheese, rated
- salt and pepper
- 250 g pasta, whole rains (e.. Spirelli)
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the fennel bulbs thoroughly, cut away the stems and unsightly areas. Set the fennel greens aside. Quarter the fennel bulbs lengthways and cut into fine strips.
- Heat the oil in the pan and cook the fennel in it for 3 - 5 minutes. Pour 300 ml of boiling water and cook for 10 - 15 minutes with the lid on over medium heat, not until tender. Meanwhile, cook the whole wheat pasta in salted water until al dente and drain.
- Stir the grained vegetable stock into the fennel and fold in the cooked noodles. Season with creme fraîche, salt and pepper. Sprinkle with grated cheese and the fennel greens (if you like it).
- In the pan with the lid over medium heat, cook for about 5 minutes until the cheese has melted.
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