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Home » Recipes » Main meals

Lemon and fennel pasta

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lemon and fennel pasta on ceramic plate
orecchiette and fennel dish on ceramic plate
pasta with fennel on plate

Lemon and fennel are a match made in heaven. Try this delicious, zingy fennel pasta dish for a tasty dinner that’s ready in under 30 minutes.

fennel pasta on ceramic plate

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Simple pasta dishes are always my go-to for quick, delicious mid-week dinners.

And where possible I try to cook with seasonal vegetables.

Fennel regularly appears in my vegetable bag when it’s in season here in the UK. And this is my new favourite way to cook with it. In fact it might be one of my favourite vegetable recipes of all time.

This lemon and fennel pasta is fresh, zingy and delicious. It’s a delicious, vegan pasta dish. Add it to your meal plan today.

fennel pasta on ceramic plate

What is fennel?

Fennel is a bulbous vegetable with feathery green fronds. It’s green and white in colour.

It tastes slightly of aniseed. But it’s much fresher and lighter than liquorice for example, which can divide opinion. 

Jane Grigson, in her wonderful Vegetable Book*, says she loves fennel because “its flavour is unique in vegetables, its texture clean and crisp”.

When is fennel in season?

Fennel is in season in the United Kingdom from July-November. However, I have had it in my vegetable bag from late spring onwards.

fennel pasta on plate

Ingredients

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

ingredients for fennel pasta on brown background

To make this lemon and fennel pasta you will need:

  • 1 tablespoon olive oil 
  • 3 cloves garlic, crushed
  • 1 fennel, chopped (fronds reserved and finely chopped)
  • 1 lemon, juiced and zested
  • 2 tablespoons flat leaf parsley, finely chopped
  • Salt and pepper, to taste
  • 300g dried pasta 
  • 30g pumpkin seeds

What to serve with fennel pasta

A simple side salad and some grated vegan cheese - I like parmesan-style best.

fennel and pasta on plate and in pan

Equipment

  • Frying pan x 2
  • Saucepan
  • Chopping board
  • Sharp knife
  • Garlic crusher
  • Weighing scales (I prefer digital)
  • Measuring spoons
fennel and lemon pastas on ceramic plate

Storing and making ahead

The fennel can be cooked in advance, cooled and stored in the fridge for 2-3 days in an airtight container.

For best results cook the pasta fresh.

However, if you have leftovers you can store the whole dish in the fridge in an airtight container for 2 days. Reheat until piping hot.

Although this dish can be frozen safely, the pasta can go soggy so I wouldn't recommend it.

More vegan fennel dishes

  • Potato and fennel soup
  • Roasted fennel with lemon
  • Fennel salad
  • Linguine with fennel, chickpeas and romanesco
  • Vegetable paella

Or you might also like this lemon and samphire pasta.

Pin fennel pasta for later

pasta with fennel on plate

How to make fennel pasta

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

1. Put a large pot of salted water on to boil.

2. Heat 1 tablespoon of olive oil in a non-stick frying pan.

garlic cooking in frying pan

3. Add the crushed garlic and fry for a minute until starting to soften.

fennel cooking in frying pan

4. Add the chopped fennel and fry for 10-15 minutes, stirring often, over a medium heat. 

5. Meanwhile add the pasta to the pan of boiling water and cook for 10-12 minutes (or less if you’re using small shapes) until cooked to your taste. Drain and set aside.

fennel in frying pan with parsley, fennel fronds and lemon zest

6. When the fennel is soft add the juice and zest of a lemon, the chopped parsley and salt and pepper to taste.

pumpkin seeds in frying pan

7. Lightly toast the pumpkin seeds on a dry frying pan.

fennel cooked in pan

8. Mix the fennel with the cooked pasta and top with the pumpkin seeds. 

9. Serve with vegan grated parmesan style cheese and salad.

If you have made this recipe and loved it please consider leaving a comment and rating below.

Please do not reproduce this recipe without permission.

fennel and pasta on plate

Lemon and fennel pasta 

Lemon and fennel are a match made in heaven. Try this delicious, zingy pasta dish for a tasty dinner that’s ready in under 30 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine Italian, Vegan
Servings 4 people
Calories 381 kcal

Equipment

  • Frying pan x 2
  • Saucepan
  • Chopping board
  • Sharp knife
  • Garlic crusher
  • Weighing scales (I prefer digital)
  • Measuring spoons

Ingredients
 
 

  • 1 tablespoon olive oil
  • 3 cloves garlic crushed
  • 1 fennel chopped (fronds reserved and finely chopped)
  • 1 lemon juiced and zested
  • 2 tablespoons flat leaf parsley finely chopped
  • Salt and pepper to taste
  • 300 g dried pasta
  • 30 g pumpkin seeds

To serve

  • Vegan Parmesan-style cheese optional
  • Salad

Instructions
 

  • Put a large pot of salted water on to boil.
  • Heat 1 tablespoon of olive oil in a non-stick frying pan.
  • Add the crushed garlic and fry for a minute until starting to soften.
  • Add the chopped fennel and fry for 10-15 minutes, stirring often, over a medium heat.
  • Meanwhile add the pasta to the pan of boiling water and cook for 10-12 minutes (or less if you’re using small shapes) until cooked to your taste. Drain and set aside.
  • When the fennel is soft add the juice and zest of a lemon, the chopped parsley and salt and pepper to taste. If you have any fennel fronds left over finely chop them and add them to the pan as well.
  • Lightly toast the pumpkin seeds on a dry frying pan.
  • Mix the fennel with the cooked pasta and top with the pumpkin seeds.
  • Serve with vegan grated parmesan style cheese and salad.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. The nutritional information does not include the serving suggestions.

Nutrition

Calories: 381kcalCarbohydrates: 64gProtein: 13gFat: 9gSaturated Fat: 1gTrans Fat: 1gSodium: 38mgPotassium: 528mgFiber: 6gSugar: 3gVitamin A: 254IUVitamin C: 25mgCalcium: 62mgIron: 2mg
Keyword fennel pasta
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Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

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