Fennel and penne pasta bake
with bechamel sauce and goat cheese gratin
A simple recipe that allows us to enjoy this exquisite vegetable combined with whole wheat pasta.
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, wheat, gluten
Utensils:
Ingredients
Fennel
Whole wheat penne pasta
Goat cheese
Oat milk
Rice flour
Ground nutmeg
Garlic powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3335
797
26
11
118
3
19
30
39
307
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Bring plenty of water to a boil in a medium-size pot. Add salt to taste.
3.
Wash the fennel. Remove the stems and leaves above the bulb - approx. 2cm in total. You can use the stems to make stock or the leaves for salads. Remove some of the hard fibre of the outer layer with a peeler to make sure it remains as tender as possible. Then cut a slice of max. 1cm thick from the base where the root comes out. Rinse the fennel, cut in half lengthwise and then into 8 parts in the form of wedges. Cook the fennel in the boiling water for approx. 5-7 minutes until tender. Remove and set aside.
4.
Cook the pasta in the same boiling water for 8-10 minutes until it's cooked. Drain the water and set aside.
5.
For the bechamel sauce: heat 1 tablespoon of oil together with the flour for a few seconds. Add the milk, garlic powder, nutmeg and season to taste. Bring it to a boil while stirring constantly. Once it starts to boil, reduce the heat to a minimum and let it cook for another minute. Set aside.
6.
Mix the pasta with 3/4 of the bechamel sauce and half of the grated cheese. Place the mixture in a greixonera (20cm diameter) or oven dish and add the fennel on top. Cover it with the rest of the sauce and grated cheese. Bake in the oven for approx. 10-12 minutes until gratin.
7.