Vegan pasta, fennel, and carrot pan

Ingredients for 2 servings:

• 350 g fennel
• 250 g carrot(s)
• 1 onion(s)
• 3 tbsp cooking oil
• 150 g tagliatelle pasta, short
• 150 ml medium-strength vegetable broth
• 1 piece(s) ginger, quantity as desired
• 1 small chili pepper(s) or chili flakes
• 1 pinch(s) of pepper
• 2 tsp, heaped pesto (kohlrabi leaf pesto or other green vegan pesto)
• 1 dash of olive oil
• possibly pine nuts, roasted or sunflower seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with green pesto

Remove the stems and cores from the fennel, quarter them, and cut them into strips. Peel and slice the carrots, if desired. Peel, quarter, and slice the onion. Peel the ginger, deseed the chili pepper, and cut them into small cubes. Cook the tagliatelle in salted water and drain. Make the vegetable stock. Lightly fry the fennel and carrots in oil (about 5 minutes, medium heat), stirring frequently. Add the onion and ginger and continue frying briefly. Pour in the vegetable stock, season with chili and pepper. Simmer until the vegetables are tender enough to reach your desired consistency. Add the pasta, mix well, and stir in the pesto (I used my homemade pesto from the German retailer). Mix in a dash of olive oil. Sprinkle with toasted pine nuts or sunflower seeds, if desired. If you don’t have pesto, you can use herbs to taste. Here is the link to the pesto: https://www.chefkoch.de/rezepte/4021721618424894/Kohlrabiblaetter-Pesto.html