PASTA WITH CREAMY FENNEL SAUCE RECIPE: HOW TO MAKE IT
When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel., Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper., Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm., Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.
Nutrition Facts : Calories 309 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 690mg sodium, CarbohydrateContent 51g carbohydrate (11g sugars, FiberContent 5g fiber), ProteinContent 12g protein.
FENNEL SPAGHETTI RECIPE | BBC GOOD FOOD
Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan
Provided by Elena Silcock
Categories Dinner, Pasta, Supper
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.
Nutrition Facts : Calories 321 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.6 milligram of sodium
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- 1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute shy of the package directions. Drain, transfer to a bowl, and toss with oil to keep the pasta from sticking; set aside. 2. Slice open the casings of the sausage and remove the ground pork. 3. Heat the oil in a large skillet over medium-high heat. Once it's hot, add the sausage and cook, stirring occasionally until well browned, about 5 minutes. 4. Using a slotted spoon, remove the sausage from the pan and set aside. Add the sliced fennel to the pan, along with the pepper and salt to taste and cook until the fennel is softened, about 4 minutes. 5. Add the pasta and sausage to the pan and toss to heat through. Serve. Note: If you don't feel like cooking this in a skillet, you can toss the sausage and sliced fennel on a sheet pan and roast them at 375?F for 18 to 20 minutes. If you don't have fresh fennel, you can substitute 1 teaspoon fennel seeds or 2 red or green bell peppers, cored, seeded and sliced.
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