Sort ingredients
coburg3
QR Code
Listen
Pdf
Preheat the oven to 200 °C.
Remove the upper end of the fennel and the inner stalk and cut the fennel into approx. 0.5 cm thin strips. Keep a little of the fennel greens as an edible decoration.
Put the fennel in a baking dish (the pieces may lie over another) together with the olive oil, garlic, parsley, capers, lemon (juice and zest), chili, salt, and pepper. Combine and bake for 20 minutes.
While the fennel is in the oven, start cooking your pasta. If available, add a bit of vegetable stock powder to the cooking water. Some cooking water is used later, so it will have a little more flavor.
Drain the pasta and collect half a cup of the cooking water.
If you like to, add a piece of vegan butter to the cooked pasta (optional).
After the fennel was in the oven for 20 minutes, add the pasta cooking water to the baking dish, stir, and bake for about another 15 minutes until the fennel is soft (some like it crisper, I prefer it the softie way). Switch off the oven.
Now add the pasta, and, if the more hearty variant is on the program (which is my favorite, and also seen in the photos), also the cream and the grated cheese.
Combine everything and leave it in the switched off-oven for a few minutes.
Arrange on a plate and garnish with some fennel leaves.