Creamy tagliatelle with fennel

Creamy tagliatelle with fennel

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

An easy veggie midweek pasta dish ready in under 30 minutes

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
403
protein
11g
carbs
62g
fat
14g
saturates
7g
fibre
4g
sugar
3g
salt
0.09g

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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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.

Recipe from Good Food magazine, May 2011

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