Creamy tagliatelle with fennel

Health score
15%
Creamy tagliatelle with fennel
25 min.
4
464kcal

Suggestions


Are you looking for a comforting yet elegant dish that effortlessly combines flavors and textures? Look no further than this creamy tagliatelle with fennel, a delightful recipe that is sure to impress family and friends alike. Ready in just 25 minutes, this dish is perfect for lunch or a satisfying dinner, making it a versatile addition to your culinary repertoire.

Imagine the sweet, anise-like flavor of fennel perfectly complemented by the richness of mascarpone, all enveloping your perfectly cooked tagliatelle. The combination of garlic and fennel seeds adds a fragrant aroma that fills your kitchen, creating a warm and inviting atmosphere. This dish not only pleases the palate but is also a feast for the eyes, with its vibrant green parsley flakes and contrasting hues of golden fennel.

Whether you're planning a cozy meal at home, a delightful side dish for your next dinner party, or simply looking to indulge in comforting pasta, this creamy tagliatelle promises to satisfy your cravings. It's a dish that embraces fresh, wholesome ingredients while offering a delightful balance of flavor, making it a true culinary gem. Dive into the creamy goodness and elevate your pasta game with this irresistible recipe!

Ingredients

  • tbsp olive oil 
  • heads fennel bulb halved thinly sliced
  • tsp fennel seeds 
  •  garlic clove finely chopped
  • 300 tagliatelle 
  • large pinch lemon zest 
  • tbsp mascarpone cheese 
  • handful parsley roughly chopped

Equipment

  • frying pan

Directions

  1. 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.
  2. Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.
  3. Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture.
  4. 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.

Nutrition Facts

Calories464kcal
Protein11.96%
Fat33.42%
Carbs54.62%

Properties

Glycemic Index
37.75
Glycemic Load
24.86
Inflammation Score
-6
Nutrition Score
20.776521496151%

Flavonoids

Eriodictyol
1.26mg
Apigenin
2.16mg
Luteolin
0.02mg
Kaempferol
0.02mg
Myricetin
0.18mg
Quercetin
0.31mg

Nutrients percent of daily need

Calories:463.74kcal
23.19%
Fat:17.36g
26.7%
Saturated Fat:7.78g
48.63%
Carbohydrates:63.81g
21.27%
Net Carbohydrates:57.21g
20.8%
Sugar:6.05g
6.72%
Cholesterol:85.5mg
28.5%
Sodium:90.87mg
3.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.98g
27.96%
Vitamin K:92.4µg
88%
Selenium:60.24µg
86.06%
Manganese:0.97mg
48.46%
Fiber:6.61g
26.43%
Phosphorus:248.17mg
24.82%
Vitamin C:16.6mg
20.13%
Potassium:699.32mg
19.98%
Magnesium:68.34mg
17.08%
Copper:0.32mg
15.95%
Iron:2.59mg
14.37%
Folate:54.96µg
13.74%
Calcium:132.86mg
13.29%
Vitamin B6:0.25mg
12.55%
Vitamin A:604.2IU
12.08%
Vitamin B3:2.41mg
12.07%
Zinc:1.75mg
11.66%
Vitamin B1:0.15mg
9.92%
Vitamin E:1.47mg
9.8%
Vitamin B5:0.97mg
9.74%
Vitamin B2:0.11mg
6.6%
Vitamin B12:0.22µg
3.63%
Vitamin D:0.22µg
1.5%