Fennel Apple Spaghetti with Crumble

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 539 Kcal, 21g Protein, 77g Carbohydrates, 14g Fat


  • Spaghetti
  • 0.5 tbsp. butter
  • 0.75 tsp. salt
  • 500 g fennel, fennel greens set aside, fennel cut into quarters and then across into 3-cm-thick strips
  • 1 apples, cut into small cubes
  • a little pepper
  • 1.5 dl apple juice
  • 350 g spaghetti
  • saltwater, boiling
  • 1 organic lemons, use grated zest (set aside), 2 tbsp of juice
  • 200 g cottage cheese
  • Crumble
  • 2 tbsp. breadcrumbs
  • 2 tbsp. butter
  • 1 tbsp. sesame seeds
  • 2 pinches salt
  • a little pepper

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  • Spaghetti

    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.
  • Crumble

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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