Name: Creamy tagliatelle with fennel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
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

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Creamy tagliatelle with fennel

Creamy tagliatelle with fennel

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3.3 out of 5.4 ratingsRate

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An easy veggie midweek pasta dish ready in under 30 minutes

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal403
fat14g
saturates7g
carbs62g
sugars3g
fibre4g
protein11g
salt0.09g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, May 2011

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A star rating of 3.3 out of 5.4 ratings

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