Creamy tagliatelle with fennel

Creamy tagliatelle with fennel

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(2 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
An easy veggie midweek pasta dish ready in under 30 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal403
  • fat14g
  • saturates7g
  • carbs62g
  • sugars3g
  • fibre4g
  • protein11g
  • salt0.09g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 heads fennel, halved and thinly sliced
  • 2 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 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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Comments (3)

Ladybirdie's picture

Really easy and tasty - lots of Parmesan - yum!

anneli86's picture
5

Simple yet delicious - it's now a favourite for us. Use some dried parsley too.

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