Creamy tagliatelle with fennel
An easy veggie midweek pasta dish ready in under 30 minutes
- Prep: 10 mins
Cook: 15 mins
- Serves 4
- Easy
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
-
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.
-
Meanwhile, cook the pasta following
pack instructions, reserving a few tbsp
of the cooking water for the sauce.
-
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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