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Creamy tagliatelle with fennel

An easy veggie midweek pasta dish ready in under 30 minutes

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 403
  • Carbohydrates 62
  • Saturated Fat 7
  • Sugar 3
  • Protein 11
  • Fat 14
  • Fibre 4
  • Salt 0.09

Nutrition per serving

  • Calories 403
  • Carbohydrates 62
  • Saturated Fat 7
  • Sugar 3
  • Protein 11
  • Fat 14
  • Fibre 4
  • Salt 0.09

Ingredients

  • 1 tbsp olive oil
  • 2 heads fennel, halved and thinly sliced
  • 2 tsp fennel seeds
  • 3 garlic cloves, finely chopped
  • 300g tagliatelle or fettucine
  • large pinch lemon zest and a squeeze of juice
  • 6 tbsp mascarpone
  • handful flat-leaf parsley, roughly chopped

Method

  1. Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins until soft and slightly golden, adding the fennel seeds and garlic for the final 3 mins of cooking.

  2. Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.

  3. Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture. Heat through then toss in the cooked pasta and a few tbsp of the cooking water. Give everything a good stir and season. Scatter over the remaining parsley and serve.

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