Summary

Ingredients

• 250 g pasta (spahetti)
• 200 ml sweet cream
• 200 g processed cheese (herbs)
• 2 shallot (s)
• 2 tuber / s fennel with fennel green
• Pepper, freshly ground
• 2 tablespoon butter
• 1 teaspoon vegetable stock, instant

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Instructions

1. Peel and finely dice the shallots. First pluck the fine green from the fennel bulbs. Finely chop this and set aside for now. Then wash the fennel, cut off the hard outer stems, cut the tubers in half and remove the inner stalk. Then cut the 4 halves into approx. 1.5 cm cubes.
2. Put on the pasta water. In another saucepan, sweat the shallots first and then the fennel in the melted butter. Season with the broth and pepper (no extra salt needed). Steam the vegetables on medium heat for about 5 minutes. In the meantime, cook the pasta. Now add the cream and the processed cheese to the fennel, stir well and simmer again for about 10 minutes, the sauce will be nice and creamy. Add the sauce to the drained spaghetti and mix well. Finally stir in the fennel greens and serve.
3. Tip:
4. If you want something more elegant, you can deglaze the vegetables with a glass of white wine while they are sweating, then reduce the cream and / or cheese accordingly. Diced, briefly seared salmon fillet, spread over the pasta, also goes perfectly with it. Since the fine, spicy, lovely aroma of fennel stands for itself, you should avoid additions such as garlic or Parmesan cheese.