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🍝 Creamy Fennel Pasta Sauce with Capers

543 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the tough outer leaves.
3. 3. Set aside the green fennel fronds for later.
4. 4. Cut the fennel bulb into six thick wedges.
5. 5. Slice these wedges crosswise into thin strips.
6. 6. Rinse the anchovies under running water.
7. 7. Gently dry the anchovies with kitchen paper.
8. 8. Finely chop the anchovies.
9. 9. Place the capers in a small sieve.
10. 10. Rinse the capers under running water.
11. 11. Let the capers drain well.
12. 12. Heat the oil in a large saucepan with high sides.
13. 13. Add the fennel to the hot pan.
14. 14. Sauté the fennel over medium heat.
15. 15. Stir regularly while doing so.
16. 16. Cook the fennel for two minutes.
17. 17. Stir the chopped anchovies into the pan.
18. 18. Add the broth to the mixture.
19. 19. Add the soy cream.
20. 20. Stir everything well.
21. 21. Bring the sauce to a boil.
22. 22. Let the sauce simmer over medium heat.
23. 23. Simmer for six to eight minutes.
24. 24. Grate the cheese finely in the meantime.
25. 25. Squeeze half of the lemon.
26. 26. Shake the fennel fronds dry.
27. 27. Chop the fennel fronds coarsely.
28. 28. Stir the grated cheese into the sauce.
29. 29. Stir the drained capers into the sauce.
30. 30. Season the sauce with salt.
31. 31. Season the sauce with pepper.
32. 32. Add one to two tablespoons of lemon juice.
33. 33. Taste the sauce and adjust seasoning.
34. 34. Sprinkle the finished sauce with the chopped fennel fronds.
35. 35. Serve the sauce now.

Nutrition per serving

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