Pasta with Creamy Fennel Sauce Recipe

Pasta with Creamy Fennel Sauce Recipe
Pasta with Creamy Fennel Sauce Recipe photo by Taste of Home
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Pasta with Creamy Fennel Sauce Recipe

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When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 2 large fennel bulbs
  • 1 medium potato
  • 1 shallot
  • 2 garlic cloves
  • 2 cups 2% milk
  • 1 cup chicken broth
  • 3 tablespoons cream cheese, softened
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • 2 packages (10 ounces each) fresh butternut squash ravioli
  • Additional grated Parmesan cheese, optional

Directions

Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel.
Place vegetables, milk and chicken broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper.
Process in a blender or food processor until pureed. Stir in parsley and reserved fennel fronds; keep warm.
Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan. Yield: 6 servings.

Test Kitchen tips
  • Pressed for time? Make this sauce ahead of time and refrigerate up to three days. Reheat in a microwave; toss with cooked pasta.
  • To easily remove garlic skin, smash the cloves with the flat side of a chef's knife. The skin will peel right off, and the smashed cloves will be ready to cook.
  • Originally published as Pasta with Creamy Fennel Sauce in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 309 calories, 7g fat (3g saturated fat), 19mg cholesterol, 690mg sodium, 51g carbohydrate (11g sugars, 5g fiber), 12g protein.

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    • 2 large fennel bulbs
    • 1 medium potato
    • 1 shallot
    • 2 garlic cloves
    • 2 cups 2% milk
    • 1 cup chicken broth
    • 3 tablespoons cream cheese, softened
    • 2 tablespoons grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon minced fresh parsley
    • 2 packages (10 ounces each) fresh butternut squash ravioli
    • Additional grated Parmesan cheese, optional
    1. Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel.
    2. Place vegetables, milk and chicken broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper.
    3. Process in a blender or food processor until pureed. Stir in parsley and reserved fennel fronds; keep warm.
    4. Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan. Yield: 6 servings.

    Test Kitchen tips
  • Pressed for time? Make this sauce ahead of time and refrigerate up to three days. Reheat in a microwave; toss with cooked pasta.
  • To easily remove garlic skin, smash the cloves with the flat side of a chef's knife. The skin will peel right off, and the smashed cloves will be ready to cook.
  • Originally published as Pasta with Creamy Fennel Sauce in Taste of Home April/May 2018

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