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A delicious creamy roasted fennel pasta made with a comforting, creamy, garlic fennel sauce and tossed through delicious fettuccine pasta. Insidetherustikitchen.com
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5 from 3 votes

Creamy Fennel Pasta

A delicious creamy roasted fennel pasta made with a comforting, creamy, garlic fennel sauce and tossed through delicious fettuccine pasta.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 424kcal
Author: Emily Wyper

Ingredients

  • 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
  • ¼ cup (25g) parmesan , freshly grated
  • 1 squeeze of lemon juice (about 1 tsp)
  • salt and pepper , to season
  • ½ tablespoon olive oil

Instructions

  • 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.

Notes

Please not this recipe was tested and developed using metric measurements all imperial measurements are approximate

Nutrition

Calories: 424kcal