Creamy Tagliatelle With Fennel
Enjoy the sweet aroma and delicate flavors of this creamy Mascarpone and Fennel Pasta. Tender fennel is sautéed until golden with aromatic fennel seeds and garlic, creating a rich and savory base for the dish. Tossed with al dente pasta and a luscious mascarpone sauce infused with bright lemon zest and juice, each bite is a delightful blend of textures and tastes. Finish with a sprinkle of fresh parsley for a vibrant, herbaceous touch. Gather around the table and savor this comforting and flavorful meal with loved ones.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 403 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.09 milligram of sodium
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