Baked penne with silky fennel in hot pink sauce from The Fresh & Green Table: Delicious Ideas for Bringing Vegetables into Every Meal by Susie Middleton

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Accompaniments: Winter green and white side salad with blue cheese and hazelnuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on May 25, 2015

    I'm such a fan of Susie Middleton's recipes and this one was no exception. It is delicious and all so simple to make. I used orecchiette in place of penne. I used to like thinly shaved fennel as salad only in the past but found that when heat is applied to it in any form, it becomes out of this world tasty. This sauce is not heavy like many au gratin type sauces and highlights the silkiness of slowly cooked fennel. Her vegetable inspired recipes are very special and easy to relate without becoming more of a canvas food.

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