• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Pasta with Roasted Fennel and Lemon

    Updated: Jul 8th 2019 • Published: Sep 17th 2016 • 28 Comments

    Jump to Recipe SaveSaved!

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine.

    This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour!

    Even if fennel isn't your thing, once you have tried this you will be a convert.

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour! | Get the recipe at Sprinkles and Sprouts

    Every week I wax on about my love of roasted veg!!!! So you are probably sick of hearing it 😉 

    But hey! What can I say, I love coffee, wine, cheese and roasted veg! I might even have to change my bio to reflect that! 😉

    Today though I am not sharing a roasted veg side dish. Today we are taking roasted veg as a main course.

    A delicious vegetarian main course! And one of my favourite foods in the whole world. Pasta!!!

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour! | Get the recipe at Sprinkles and Sprouts

    Pasta with roasted fennel and lemon!!! Serious this is so good.

    When roasted, fennel takes on a much milder sweeter flavour, there is still a hint of liquorice but it is subtle and mellow. Paired with lemon and plenty of fresh oregano it is sweet and delicious.

    The pasta is finished with a little cream, some ground fennel and plenty of black pepper.

    But the crowning glory of this dish, the thing that brings it all together is the pangrattato. Pangrattato is a wonderful invention that is also called poor mans parmesan.

    The idea being that parmesan is expensive but pangrattato which is made with breadcrumbs is cheap, but when cooked with a little butter and salt adds a great depth to pasta and you don't miss the parmesan.

    I love pangrattato, I mean what is not to love, it is buttery, crunchy, salty and costs cents to make!!!! I made a parsley pangrattao when I made my Vegemite pasta last year. If you didn't see my homage to my adopted country and my first food love, then check out the post here.

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour! | Get the recipe at Sprinkles and Sprouts

    The fennel takes about 30 minutes to roast, but you can prepare it in advance and just heat it through when you make the sauce.

    I have suggested 2 fennel bulbs in the recipe, but that is working on the average sized fennel that you see in supermarkets. If you shop at the farmers market or grow your own, you will find they are generally much bigger and you will probably only need one bulb.

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour! | Get the recipe at Sprinkles and Sprouts

    I have suggested using panko breadcrumbs as they are easy, but if you have some stale bread knocking about then embrace your inner Italian and make your own crumb.

    When cooking off the breadcrumbs you want them to be a nice golden colour, but watch them carefully as they can burn. Once they get to the colour you want, tip them into a bowl, don't leave them in the frying pan as they will continue to crisp with the residual heat. That is the voice of experience talking!!! 😉

    The other thing is make sure you salt your pangrattato. It is meant to taste a little too salty before you add it to the pasta, that way it perfectly seasons your dish!

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour! | Get the recipe at Sprinkles and Sprouts

    Enjoy x

    If you love pasta as much as I do then you might want to check out:

    • Garlic Butter Pasta with Garlic Chicken
    • Shrimp Chorizo Pasta
    • Pasta with Chicken Broth and Butter
    • Creamy Rosemary Chicken Pasta
    • Creamy Chicken and Bacon Pasta
    • Roasted Cauliflower Pasta with Creamy Garlic Sauce
    • Creamy Saffron Pasta
    • Creamy Pepper Steak Pasta
    • Pork Stroganoff with Buttered Noodles
    • Black Truffle Pasta
    • See ALL 40+ Pasta Recipes

    If you love this recipe for Pasta with Roasted Fennel and Lemon why not pin it for later.

    Come play on Pinterest

    I share a lot of food!!!! And quite a lot of other stuff! Come find me today x

    Also find me on:

    Facebook | Instagram | Twitter. 

    Let's share the food love and make the world a tastier place 🙂

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour! | Get the recipe at Sprinkles and Sprouts
    Print Recipe
    4.58 from 21 votes

    Pasta with Roasted Fennel and Lemon

    Sweet roasted fennel, paired with a subtle bite of lemon and a salty pangrattao. All served with a rich creamy linguine. This is the perfect mid-week meal, but it is beautiful enough for company, especially as it is vegetarian! And packed with so much flavour!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Servings: 4
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon olive oil
    • 2 fennel bulbs
    • 2 tablespoon butter
    • 1 garlic clove
    • 2 shallots
    • 1 tablespoon fresh oregano (or 1 teaspoon dried)
    • 1 lemon
    • ¼ cup panko breadcrumb
    • 400 g /14oz linguine
    • ¼ cup cream
    • pinch ground fennel
    • Salt and Pepper

    Instructions

    • Preheat the oven to 190ºC/375 º F.
    • Pick off the fennel fronds (they make a great garnish) and the cut off and discard the fennel stems.
    • Cut the fennel in half, then quarters and cut each quarter in half lengthways. Leaving you with 8 wedges of fennel per bulb.
    • Arrange the fennel slices in a single layer in a large baking dish and then drizzle with the 2 tablespoons of oil. Sprinkle with salt and pepper and then turn them over a couple of times to ensure they are well covered.
    • Bake for 20 minutes until soft and caramelised. Set aside
    • Peel and finely chop the garlic and shallots.
    • Place the butter in a cold frying pan, melt gently then add the garlic and shallots, cook over a low eat until soft. Add in the fresh oregano, the zest of the lemon and breadcrumbs.
    • Stir the mixture well and cook until the breadcrumbs are crispy and golden.
    • Season generous with salt and pepper and then tip the pangrattato mixture into a small bowl (see notes)
    • Place a pan of water over a high heat and once it comes to the boil, salt it generously and add your linguine. Give it a stir to separate the strands and set your timer (set it for a minute less than the packet suggests)
    • Pour your cream into the frying pan, sprinkle over the ground fennel and season the cream with salt and pepper. Once hot, add in the caramelised fennel and set over a low heat.
    • Once the timer goes, check your pasta. It should be just al dente. (If you like it cooked more give it another minute)
    • Take a ¼ cup of the pasta water and add it to your sauce, then drain the pasta (reserve another ½ cup of the water).
    • Add the linguine to the sauce and turn to coat. Add more pasta water if needed.
    • Serve with a wedge of lemon, a good sprinkling of the pangrattato and a few of the fennel fronds (or some fresh oregano)

    Notes

    Remove the breadcrumbs from the pan as soon as they are ready, otherwise the residual heat will burn the crumb (Plus then you can use the same pan for the sauce! Less washing up - WINNER!!!)
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes I think you might love. It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!

    Subscribe today 🙂

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    book_ad

    More Main Dishes

    • French Dip Hot Turkey Sandwich
    • Rolled Stuffed Turkey Breast
    • Open Faced Turkey Sandwich
    • Pumpkin Bacon Risotto

    Reader Interactions

    Comments

    1. Charlene Hagopian says

      January 13, 2023 at 9:49 pm

      Hi Claire,

      Thank you for this delicious recipe. I love it!!! I was wondering if you could use cauliflower gnocchi instead of linguine recipe?

      Again thank you,

      Charlene Hagopian

      Reply
      • Claire McEwen says

        January 16, 2023 at 8:14 am

        Hi Charlene,

        I think you could use cauliflower gnocchi instead of the pasta. I haven't tried it, but I can't think of any reason why it wouldn't work.
        Hope that helps
        Cx

        Reply
    2. Kelly says

      August 27, 2021 at 3:52 am

      5 stars
      I am eating this as I am writing and this pasta is really yummy!
      I recently got some fennel from a farm that I am volunteering at and was looking for recipes to make with fennel as it was my first time cooking/eating fennel. I unfortunately didn't have fennel seeds so I sprinkled Italian seasoning instead and it is still good (though fennel seeds would taste super good too!). The pangrattato is definitely yummy and I would love to use it in other recipes!!
      Thank you for sharing your recipe!!

      Reply
    3. Sal says

      May 06, 2021 at 1:37 pm

      Can I replace Fennel bulb with regular bulb? And lemon with lime? And pasta with rice?

      Reply
      • Claire McEwen says

        May 14, 2021 at 9:42 pm

        Hahaha....No 😉

        Reply
    4. Christine says

      January 31, 2021 at 11:42 am

      I made this tonight my super picky husband loved it
      One thing I’m not clear on is the ground fennel - how do I do that ?

      Reply
      • Claire McEwen says

        February 02, 2021 at 1:00 pm

        Hi Christine,
        You can buy ground fennel in the grocery store with the herbs and spices. It has a wonderful flavour but if you can’t get a hold of it then just leave it out.
        Hope that helps 🙂
        Cx

        Reply
    5. ashley says

      January 15, 2021 at 12:10 pm

      5 stars
      This was great! typically I don't like fennel!! I added some white beans for additional protein.

      Reply
    6. Jules says

      November 11, 2020 at 5:06 am

      Thank you for this recipe - it is really delicious and was well received by my family - Result!
      I didn’t make any changes or tweak it at all; I was tempted to use parmesan but am glad that I didn’t as the pangratto is so yummy. A delicious vegetarian meal that I will return to again and again. Thanks again!

      Reply
    7. Aaron Chow says

      May 23, 2020 at 7:48 pm

      5 stars
      Instead of cream I added a dollop of pesto and it turned out amazing! Before this I only made a salad using raw Fennel And apples, but this has a totally different and sweet flavor. Definitely I will make this Pasta again!

      Reply
    8. Christine Glossman says

      June 05, 2019 at 9:31 pm

      5 stars
      The fennel was sweet and delicious over the pasta. The pangrattao was so easy to make and added the perfect flavor to the dish. I can't wait to make it again. It is on the top of the list and my husband liked it better than Pasta con Carciofi! Thank you.

      Reply
      • Claire McEwen says

        June 06, 2019 at 4:50 pm

        Oh thank you Christine 😀
        I am so happy you both enjoyed it so much.
        Isn't the flavor of fennel so wonderful when it is roasted!
        Cx

        Reply
    9. Jessica Truhan says

      March 27, 2019 at 11:17 am

      4 stars
      This was really quite good! We added diced Roma tomato as a garnish and it helped the moisture of the pasta. We used whole wheat linguini for my husband and gluten free for me (splitting the sauce between pans and using GF bread crumbs) and both really sucked up any moisture. If you also do this, I recommend adding extra cream or pasta water, but otherwise really lovely!

      Reply
      • Claire McEwen says

        March 31, 2019 at 8:00 pm

        I bet the tomatoes were a nice addition.
        Yes, I bet wholewheat pasta (and GF pasta) would soak up more liquid.
        Glad you enjoyed it 🙂

        Reply
    10. Anne says

      October 08, 2018 at 4:03 pm

      5 stars
      Great pasta! Cooked it twice already and absolutely love the creaminess w/o the heaviness (used oakmilk instead of cream though) I am not the biggest fennel enthusiast, but roasted like this is heaven!
      Thanks for the receipe!

      Reply
      • Claire McEwen says

        October 08, 2018 at 4:16 pm

        Oh thank you so much for coming back to comment Anne, it is one of my favorite pasta dishes!!!
        And my family is exactly the same about fennel, they aren't big fans but if I roast it they just can't get enough.

        Reply
    11. Katharina says

      September 25, 2018 at 3:36 pm

      5 stars
      Tried this pasta last night and it was approved by meat- and vegetarian eaters alike. Yummy!

      Reply
      • Claire McEwen says

        September 26, 2018 at 7:33 am

        OH YEAH!
        I am so happy you enjoyed it and came back to comment.
        This is one of my favourite pasta dishes, so it always makes me happy when someone else loves it too 😀

        Reply
    12. Felicity says

      August 08, 2018 at 6:16 am

      5 stars
      Just made this and oh my! really good. Can't wait to make it again.

      Reply
      • Claire McEwen says

        August 10, 2018 at 5:05 am

        I am so happy to read that Felicity 😀
        It is one of my favourite pasta dishes.
        Fennel gets missed so often, but roasted isn't it just amazing?!

        Reply
    13. Laurie Knop says

      April 04, 2017 at 5:39 pm

      5 stars
      As a food blogger based in Italy and married to an Italian (I am American), my pasta dishes have to pass the test, so to speak, with my husband. I would like to tell you that this wonderful pasta dish passed the test with flying colours! It was the perfect balance of flavors and so delicious. It will definitely go into our pasta rotation when fennel is in season here. Thank you!

      Reply
      • Claire McEwen says

        April 05, 2017 at 9:25 pm

        OH MY GOODNESS!!!! I think that is the highest praise ever!!!!!!! This comment has just made my day.
        I am so happy you enjoyed it, literally grinning from ear to ear!
        Thank you for taking the time to come back and comment 😀

        Reply
    14. Sarah @ Girl Adulting says

      September 18, 2016 at 10:33 am

      Gorgeous! This looks so vibrant and tasty. Love it!

      Reply
      • Claire McEwen says

        September 18, 2016 at 3:39 pm

        Thank you Sarah, it is a favourite of mine 😀

        Reply
    15. Dorothy Dunton says

      September 17, 2016 at 11:34 pm

      Hi Claire! What a lovely, silky dish! I was never very fond of fennel until I had it cooked (can't remember how it was cooked) and the transformation was magical! I have never heard of pangrattao before, but what a great idea! I am learning so much, especially from you and Nagi, I am grateful for the insight and friendship!

      Reply
      • Claire McEwen says

        September 18, 2016 at 3:38 pm

        Thank you x
        Every morning I am thankful for you Dorothy, your comments always make me smile and I know that someone is reading what I write....and they come back every day xx

        Pangrattato is fabulous, it adds such a great topping, it adds a wonderful crunch and seasoning to pasta or gratin dishes 🙂

        Reply
        • Deb says

          July 05, 2021 at 10:20 am

          5 stars
          This is a great recipe! My family loved it. All the flavors work well together and I love the bread crumb mixture as a topping. The bread crumb mixture would also work well on any roasted vegetable, with or without pasta, most pasta dishes, and on some salads. (I used half and half and olive oil butter because of a cholesterol problem. Otherwise, used recipe exactly.)

          Reply
          • Claire McEwen says

            July 05, 2021 at 12:34 pm

            Oh I am so pleased you enjoyed the pasta, it is one of my favourite vegetarian pasta dishes.
            The breadcrumb mixture would be great on salads! Such a fun idea, I am going to try that soon!
            Thank you for taking the time to come back and comment.
            Cx

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • Easy Homemade Brown Gravy (no drippings)
    • Creamy Tomato Chicken and Chorizo Pasta
    • Homemade Peshwari Naan
    • Easy Garlic Bacon Pasta
    • Homemade Peri Peri Seasoning
    • Slow Roasted Greek Lemon Potatoes

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in

    7118 shares