Pasta with fennel and broccoli – Vegetarian

A light yet satisfying vegetarian dish! The pasta is perfectly cooked and tossed with tender broccoli and aromatic fennel, which adds a subtle, slightly sweet flavor.

The combination of textures and fresh, earthy taste makes this dish both comforting and refreshing. It’s simple, healthy, and packed with flavor!

Ingredients: (for 4 servings)

• 60 g butter – For the vegan version, use olive oil
• 4-5 cloves of garlic
• a fennel
• 250 g pasta
• 250 g pesto sauce
• a ~500 g broccoli
• 2 large onions
• 60 g grated cheese (I had gouda, but you can use parmesan, cottage cheese, cheddar, etc.) – For the vegan version, use vegan cheese or omit this ingredient
• pepper + salt
• a few sprigs of fresh basil
• ~ 30 ml olive oil

Preparation:

Cut the broccoli into florets from the stem, rinse with water and boil in salted water for 7-10 minutes or until cooked but still crispy. Do not boil until soft. Place in a sieve and drain. Set aside for now.

Boil the pasta according to the instructions, and when ready, drain and set aside.

Cut the onion into slices, the garlic into slices, the fennel in half, and then the half into 3-4 pieces lengthwise and then into slices.

In a large wok, add enough oil to cover the bottom. When hot, add the onion. Sauté until translucent. Then add the fennel and cook until it starts to soften. Add the garlic and cook for another 1-2 minutes.

Add the cooked pasta and pesto sauce and mix well. Turn off the heat and set aside for a while.

In a separate pan, add the butter, and when it has melted, add the previously cooked broccoli and brown it for a few minutes over medium-high heat, until it starts to brown. Sprinkle with a little salt and pepper.

Transfer the pasta to a serving bowl. Top with the grated cheese, butter-browned broccoli, and basil leaves.

If you try the recipe, let me know how you liked it! 😊

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