Creamy, vegetarian pasta sauce
ca. 25 minutes
ingredients for 2 people:
1/2 tuber of fennel
1 red bell pepper
1 spring onion
2 tbsp. butter or oil for frying
ca. 200 ml vegetable stock or water
1 clove of garlic
(2 tbsp. cream cheese)
pinch lemon grass
Clean the vegetables and peel the carrots, remove core from bell pepper and chop everything into small pieces. Cut the spring onion in rings. Peel and chop the garlic. Heat up butter or oil in a pan. Sweat the bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add the stock. Leave it all to simmer for about 15 minutes. Stir occasionally. Remove from the stove and blend it.
Finally add salt, pepper, oregano, lemon grass (and some cream cheese) to taste. Serve with fresh parsley.
This sauce also works fine as soup. To give it more substance maybe add 1 or 2 (sweet) potatoes.