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🍽️ Band Noodles with Fennel-Caper Sauce

543 kcal · 30 min · 4 servings

Ingredients

• 1 fennel bulb (with greens)
• 2 pickled anchovies
• 1 tbsp capers (jar)
• salt
• 1 tbsp oil
• 175 g pasta (e.g. pappardelle/wide fettuccine)
• 100 ml classic vegetable broth
• 125 ml soy cream
• 20 g Grana Padano or Parmesan (1 piece)
• 0.5 lemon

Instructions

1. 1. Wash the fennel thoroughly and remove the tough cores. Set aside the green fronds for later. Cut the fennel bulb into six thick wedges first, then slice these wedges into thin strips.
2. 2. Rinse the anchovies under running water to reduce the strong saltiness. Then pat them dry with kitchen paper and chop them very finely.
3. 3. Place the capers in a fine mesh strainer, rinse them briefly, and let them drain well. At the same time, fill a large pot with plenty of water, add salt, and bring it to a boil.
4. 4. Heat oil in a large skillet with high sides. Sauté the fennel in it over medium heat, stirring constantly, for two minutes. Cook the noodles in the boiling salted water according to the package instructions until al dente (firm to the bite).
5. 5. Stir the chopped anchovies, broth, and soy cream into the fennel. Bring the mixture to a boil, then let it simmer gently uncovered over medium heat for six to eight minutes.
6. 6. Grate the cheese finely during this time and squeeze the juice from half a lemon. Shake the fennel fronds dry and chop them into coarse pieces.
7. 7. Stir the grated cheese and drained capers into the sauce. Season with salt, pepper, and one to two tablespoons of lemon juice to taste. Sprinkle the dish with the fennel fronds. Drain the pasta, let it drain well, and serve it together with the fennel-caper sauce.

Nutrition per serving

• kcal: 543
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 67 g