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Fennel & apple spaghetti with crumble
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 539
  • Fat about 14g
  • Carbohydrates about 77g
  • Protein about 21g
This is needed
This is needed for 4 people
Spaghetti
  • 0.5 tbsp butter
  • 0.75 tsp salt
  • 500 g fennel, fennel greens set aside, fennel quartered and cut crosswise into strips approx. 3 cm thick
  • 1 apple, diced
  • a little pepper
  • 1.5 dl apple juice
  • 350 g spaghetti
  • salted water, boiling
  • 1 organic lemon, use grated zest (set aside), 2 tbsp of juice
  • 200 g plain cottage cheese
Crumble topping
  • 2 tbsp breadcrumbs
  • 2 tbsp butter
  • 1 tbsp sesame seeds
  • 2 pinches salt
  • a little pepper
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And that's how it's done
And that's how it's done
Spaghetti
Warm the butter, sauté the fennel and apple for approx. 2 mins., season. Add the apple juice, cover and simmer for approx. 5 mins. so that they are still a little crunchy. Cook the spaghetti in boiling salted water until al dente, drain and return to the pan. Stir in the vegetables, cottage cheese, half the reserved fennel greens and the lemon juice.
Crumble topping
Warm the butter, toast the breadcrumbs and sesame seeds, stir over a medium heat for approx. 3 mins., season with the reserved lemon zest, salt and pepper. Plate up the spaghetti, top with the crumble and garnish with the remaining fennel greens.