One pot pasta, it’s a simple concept: throw everything into a pot, boil it and voilà, a pot of pasta with sauce and all. I tend to always add soy cream or cheese to my pasta sauce (#cheesemonster). The only sauce I don’t add dairy to is bolognese, but I do add carrots there, which is apparently not-done (which I don’t get :-p).
So while I was working on this recipe, I told myself I wouldn’t add cream or cheese this time. I failed. This pasta is great straight off the stove, but it’s even better when you scoop in a nice dollop of goat cheese at the end. And when you have the opportunity to lift something to the next level with just a spoonful of something, well…
Who knows, maybe next time! 😉
PS: this recipe serves 2 persons because I wanted to use a complete fennel. If you’d like to use half a fennel in a salad or somewhere else, you can just halve this recipe.
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Stijn doesn’t like fennel, but he had no qualms with this dish! And it took Carine right back to France. #pastis 51 😉
Kim says it’s perfect for busy moms. Ready in no time and hardly any dishes to do! Kim’s tip: serve with a side salad!
Caroline struggled a bit. Because the pasta wasn’t fully submerged, she added some extra water, leaving her with a soggy mess in the end. Her input made me add an extra asterisk in the Tips & tricks section! 😉
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of firstname.lastname@example.org!
Have fun cooking and… bon appétit! 🙂