Pasta Dishes: Fennel & Apple Spaghetti with Crumble

Fennel & Apple Spaghetti with Crumble


  • a little pepper
  • 1 tbsp. sesame seeds
  • 2 tbsp. butter
  • saltwater, boiling
  • 2 tbsp. breadcrumbs
  • 2 pinches salt
  • 1 apples, cut into small cubes
  • 500 g fennel, fennel greens set aside, fennel cut into quarters and then across into 3-cm-thick strips
  • 1.5 dl apple juice
  • 350 g Spaghetti
  • 200 g cottage cheese
  • 1 organic lemon, use grated zest (set aside), 2 tbsp of juice
Order the ingredients from COOP@home


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 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 and the lemon juice.

Warm the butter, toast the breadcrumbs and sesame, stirring, over a medium heat for approx. 3 mins., then season with the reserved lemon zest, salt and pepper. Plate up the spaghetti, top with the crumble and garnish with the remaining fennel.


  • Pasta Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 501 Kcal