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Creamy tagliatelle with fennel
Serves 4
Easy
Prep:
Cook:
An easy veggie midweek pasta dish ready in under 30 minutes
Skip to ingredients
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- 1 tbsp olive oil
- 2 heads fennelhalved and thinly sliced
- 2 tsp fennel seeds
- 3 garlic clovesfinely chopped
- 300g tagliatelleor fettucine
- large pinch lemon zestand a squeeze of juice
- 6 tbsp mascarpone
- handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal403
- fat14g
- saturates7g
- carbs62g
- sugars3g
- fibre4g
- protein11g
- salt0.09glow
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.
