Pasta with Vegetable Sauce

Ingredients

• 150 g Carrots
• 150 g parsley root
• 300 g broccoli
• 250 g Cherry Tomatoes
• 1 bulb fennel
• 1 onion
• 2 Garlic cloves
• 500 g whole wheat penne
• Salt
• 2 tbsp butter
• 300 ml Vegetable broth
• 150 g crème fraîche
• Cayenne pepper
• 2 tsp balsamic vinegar
• Pepper
• 40 g grated Parmesan (or other cheese)

Instructions

1. 1.

   Peel and dice carrots and parsley root. Cut broccoli into florets. Wash and halve cherry tomatoes. Clean fennel, cut lengthwise into quarters, remove the core, then slice quarters crosswise into thin slices. Peel onion and garlic and finely cube both.

2. 2.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente, drain and set aside.

3. 3.

   Melt 1 tbsp butter in a pan. Sauté onion, garlic, fennel, carrots and parsley root for 5 minutes. Remove half of the mixture and set aside. Pour in broth and simmer vegetables for about 10 minutes until tender. Puree, stir in crème fraîche, and season with salt, cayenne pepper and vinegar.

4. 4.

   Heat remaining butter in a pot. Steam broccoli florets covered with a little water for 4 minutes. Add the reserved vegetable cubes and tomatoes, warm briefly, season with salt and pepper, and adjust taste. Toss pasta with vegetable sauce and vegetables, serve on preheated plates, and sprinkle with Parmesan.