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Pasta with fennel and feta cheese

Category Noodles, rice, potatoes & legumes

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  • 30 minutes
  1. 2 ts fennel seeds
  2. 1 onion
  3. 2 red bell peppers
  4. 1 fennel bulb
  5. 250 g penne (short, tube-shaped noodles)
  6. 500 ml vegetable broth
  7. 200 g feta
  8. 3 tbs olive oil
  9. salt, pepper
  10. honey

1. Add the fennel seeds to the pot or pan and toast them gently until fragrant. Remove the seeds and let them cool down.

2. Meanwhile, peel and dice the onion. Clean the bell pepper and fennel, then cut into large slices. Set aside the fennel fronds to use as a garnish later.

3. Put the toasted fennel seeds, vegetables, pasta and broth into the pot, stir, then place the Secuquick softline on top and close.

4. Heat the pot at highest level up to the soft window, switch to a low level and cook for approx. 5 minutes in the soft area.

5. At the end of the cooking time, depressurize the pot and remove the Secuquick.

6. Chop the fennel fronds finely and crumble the feta. Stir the feta and fennel fronds into the pasta and season to taste with olive oil, salt, pepper and honey.


  • You can usually find fennel seeds at health-food stores. Another solution if you can’t find seeds is to purchase fennel tea and use that instead.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Quick cooking

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