John Myers
Ingredients for 4 servings:
- 250 g pasta, e.g. spirelli or wavy pasta
- 1 fennel bulb(s) with greens
- 2 shallots
- 2 garlic cloves
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 tbsp vegetable stock powder
- ½ tsp red chili flakes
- 2 tbsp cream cheese spread
- 50 ml cream
- salt and pepper
- 8 date tomatoes
- 1 handful of spring onions, cut into rolls
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Cook the pasta in boiling salted water until al dente. In the meantime, peel the shallots and garlic and finely slice everything. Quarter the fennel. Reserve the green parts for garnish. Cut the stalk out of the bulb and finely slice the fennel. Heat butter and oil in a large pan or wok and sauté the fennel, shallots, and garlic. Season everything with vegetable stock granules and chili flakes. As soon as the vegetables start to tenderize, add a little water to loosen the stock, then stir in the cheese and cream. Season the sauce with salt and pepper. Remove the pasta directly from the pot and add it to the fennel sauce. Mix well and then serve on warmed plates. For decoration, scatter a few quartered date tomatoes, the green parts of the fennel bulb, and a few spring onion rings over the top.
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