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Pasta with Creamy Fennel Sauce

1 review
Total Time
Prep: 20 min. Cook: 40 min.

By Taste Of Home Editorial Team

Recipe by Deb Schwab

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

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

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Test Kitchen tips
  • Pressed for time? Make this sauce ahead of time and refrigerate up to 3 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.
    • Test Kitchen Approved

    Pasta with Creamy Fennel Sauce

    Contest Winner
    1 review
    Prep Time 20 min
    Cook Time 40 min
    Yield 6 servings

    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
    Text Ingredients

    Directions

    1. Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel.
    2. Place vegetables, milk and 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. Return to Dutch oven. 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.

    Nutrition 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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