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.
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!!!
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.
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.
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!
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
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Pasta with Roasted Fennel and Lemon
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
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Christine says
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 ?
Claire McEwen says
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
Christine Glossman says
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.
Claire McEwen says
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
Jessica Truhan says
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!
Claire McEwen says
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 🙂
Anne says
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!
Claire McEwen says
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.
Katharina says
Tried this pasta last night and it was approved by meat- and vegetarian eaters alike. Yummy!
Claire McEwen says
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 😀
Felicity says
Just made this and oh my! really good. Can't wait to make it again.
Claire McEwen says
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?!
Laurie Knop says
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!
Claire McEwen says
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 😀
Sarah @ Girl Adulting says
Gorgeous! This looks so vibrant and tasty. Love it!
Claire McEwen says
Thank you Sarah, it is a favourite of mine 😀
Dorothy Dunton says
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!
Claire McEwen says
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 🙂
Deb says
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.)
Claire McEwen says
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