Light pasta sauce with unusual ingredients, quickly made.
Make pasta (maccheroni or farfalle) al dente. In the meantime, clean the fennel bulb, save the green, cut into eighths and thinly slice diagonally to the fiber.
Heat olive oil, sauté fennel briefly, fill with water, season with instant vegetable soup or salt, steam for 5 minutes, then crush coriander seeds and add and steam the fennel.
Finally, mix in crème fraîche and season with freshly ground white pepper and add seasoning.
Drain the pasta well, arrange on plates, pour the sauce over it and sprinkle with the chopped fennel greens.
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