A delicious creamy roasted fennel pasta made with a comforting, creamy, garlic fennel sauce and tossed through delicious fettuccine pasta.
This fennel pasta is so perfect for weeknights, it’s creamy, comforting but not too heavy. The creaminess comes from the roasted fennel, parmesan and well…cream. It’s so easy to make and doesn’t take too long either, I enjoy eating this any time of the year.
I absolutely love roasting veggies to make delicious sauces or soups, the flavours are always are so rich and delicious. Great examples of recipes I’ve made in the past with roasted vegetables is this roasted vegetable soup with pecorino cheese and this creamy butternut squash pasta which is one of the most popular recipes on the blog.
Today’s recipe is just as delicious as ever, apart from roasting the fennel (which ain’t hard) there’s really nothing to it, making it perfect for weeknights or even served at a dinner party.
To make the fennel sauce I finely slice fennel and roast it in a baking tray along with some garlic until soft. It’s then all blended together with some cream, parmesan, lemon juice and a pinch of salt and pepper. The fennel should be blended to as smooth a consistency possible. I don’t have a fancy food processor or blender (although I wish I did) so I then pass the sauce through a sieve for the smoothest sauce possible, I really recommend you do this too.
Once the fettuccine pasta is cooked ‘al dente’ and drained I add the creamy fennel sauce to the pot and toss it through the pasta until it’s evenly coated.
And that’s it my friends, I told you it’s a simple one. I hope you enjoy.
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Creamy Fennel Pasta
- 2 large bulbs of fennel or 3 normal size
- 2 large cloves of garlic
- 11.2 oz (320g) fettuccine pasta
- 3.5 fl oz (100ml) cream
- 1/4 cup (25g) parmesan , freshly grated
- 1 squeeze of lemon juice (about 1 tsp)
- salt and pepper , to season
- 1/2 tbsp olive oil
- Preheat the oven to 180°C/350F/gas mark 4. Finely slice the fennel (removing the tops and bottom and keeping some fronds for garnish). Place on a lined baking tray and drizzle with the olive oil, rub to coat evenly and spinkle with a pinch of salt. Roast for 10 minutes then turn the fennel slices and add the garlic cloves (keep the skins on) make sure to drizzle them in a little oil. Roast for another 15 minutes until soft.
- Bring a large pot of water to the boil. Cook the fettuccine according to packet instructions until al dente. Meanwhile, once the fennel is cooked add to a food processor, remove the skins from the garlic and add that too along with the cream, parmesan and a pinch of salt and pepper. Blitz until smooth. Add the lemon juice and blitz again for a second.
- Pass the sauce through a sieve and add to the cooked pasta, toss until evenly coated. Serve in bowl garnished with some fennel fronds.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here