Ille's quick pasta and fennel gratin

Ingredients for 2 servings:

• 250 g pasta
• 1 large onion(s)
• 1 fennel
• 1 tsp oil
• 1 tbsp butter
• 1 tbsp flour
• 200 ml milk, 1.5%
• ½ lemon(s)
• 30 g Parmesan, freshly grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-suitable, for normal consumers simply increase the cheese and fat quantity as desired!

Cook the pasta until al dente. Remove the stalk from the fennel and cut the green parts into strips lengthwise. Fry the onion and fennel in the oil for about 5 minutes. Melt 1 tablespoon of butter in a saucepan, add the flour, stirring constantly, and let it swell over low heat. Gradually add the warm milk while stirring. Bring to a boil, simmer for a few minutes to remove the flour taste, and season with lemon juice, freshly grated nutmeg, salt, and pepper. Lightly grease a baking dish, add the pasta, top with the fennel, and pour the sauce over everything. Mix gently and sprinkle with Parmesan cheese. Place in the oven at 190°C (180°C fan-assisted) and bake on the middle rack for 20 minutes.