Lemon and fennel pasta

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.

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.

Ingredients

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

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.

Equipment

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

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.

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.

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

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.

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

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