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🍝 Creamy Vegetable Pasta Gratin

446 kcal · 30 min · 4 servings

Ingredients

• 200 g Penne
• 200 g Sweet potatoes
• 2 Fennel bulbs
• 3 tbsp Olive oil
• 1 pinch Allspice (ground)
• 500 ml Vegetable broth
• 4 tbsp Crème fraîche
• 80 g Cheese
• Salt
• Pepper (from the mill)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the pasta in it for as long as indicated on the package until al dente.
3. 3. Drain the pasta and rinse it briefly with cold water to stop the cooking process.
4. 4. Peel the sweet potatoes and cut them into small cubes.
5. 5. Boil the sweet potato cubes in salted water for about 10 minutes.
6. 6. Drain the sweet potatoes and let them drain well.
7. 7. Wash the fennel and remove the tough cores.
8. 8. Cut the fennel into thin strips.
9. 9. Heat some oil in a pan and sweat the fennel strips in it.
10. 10. Deglaze the vegetables with some vegetable broth.
11. 11. Let the vegetables simmer gently for about 4 minutes.
12. 12. Stir Creme Fraîche into the vegetables.
13. 13. Season the mixture to taste with allspice, salt, and pepper.
14. 14. Grease a baking dish with some oil.
15. 15. Place the drained pasta into the baking dish.
16. 16. Distribute the fennel vegetables evenly over the pasta.
17. 17. Spread the cheese evenly over the vegetables.
18. 18. Preheat the oven to 200 degrees Celsius for top and bottom heat.
19. 19. Bake the gratin in the oven for about 10 to 12 minutes until the cheese is golden brown.

Nutrition per serving

• kcal: 446
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 53 g