Roasted Fennel Spaghetti with Creamy Sauce

If you're looking for a fennel pasta recipe that's both simple and full of flavour, you're in the right place. In today's recipe, we're roasting fennel until it's sweet and caramelised, then tossing it through silky spaghetti with a creamy lemon sauce. This Fennel Spaghetti is your new go-to for a midweek dinner - a kind of meal that feels a bit more special, without the fuss.

Jump to:

• Ingredients and Substitutes
• Additions and Variations
• How To Prepare Fennel Bulbs?
• Step-By-Step Method
• What To Serve Fennel Spaghetti With?
• Storage
• More Creamy Pasta Dishes
• Roasted Fennel Pasta With Creamy Sauce

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If you love fennel flavour in your food, try our Fennel and Prawn Risotto, Prawn and Fennel Pasta With Cherry Tomatoes and Chilli or Roasted Fennel and Potatoes next!

Ingredients and Substitutes

Here are all the simple ingredients that you'll need to make this Roasted Fennel Pasta: 

• fresh fennel: thinly sliced. 
• olive oil: we used extra-virgin olive oil. 
• spaghetti: or other long pasta shapes.
• salt. 
• brown onion: may be replaced with shallots or even red onion. 
• garlic cloves: thinly sliced. If you've run out, use ½ teaspoon of garlic powder. 
• fennel seeds: make sure to crush the seeds in a pestle and mortar first. If you want a milder fennel flavour in your pasta, skip the seeds. 
• dry white wine: may be replaced with 1 teaspoon of white wine vinegar mixed with water. 
• double cream: aka heavy cream.
• lemon: zest and juice. 
• grated parmesan: or other hard Italian cheese. 

Find the ingredient quantities, detailed instructions and nutritional values in the recipe card at the bottom of the post. 

Additions and Variations

1. Add Some Protein
If you're after a bit more oomph, adding prawns, crab, or spicy Italian sausage works brilliantly. The natural sweetness of seafood complements the fennel, while the sausage adds a welcome kick.

2. Swap the Pasta Shape
This fennel spaghetti is best with long pasta like linguine or tagliatelle. Short shapes with lots of nooks soak up too much sauce, making the dish a bit too rich.

3. Top It Off
Finish your dish with fresh parsley or other fresh herbs for a burst of colour. Toasted pine nuts or a pinch of red pepper flakes also add great texture and a hint of heat.

How To Prepare Fennel Bulbs?

First things first, let's tackle the fennel bulb. Start by trimming the fennel stalks off the top - don't throw away those fennel fronds though, they make a perfect garnish later.

Next, slice off any discoloured outer layers. You want the fresh, crisp part of the bulb for your pasta. Cut the bulb in half and carefully discard the core - it's a bit too tough for this dish.

Slice it into thin strips.

Once you've got your fennel prepped, you're ready to jump into the recipe itself!

Step-By-Step Method

1. Preheat the oven to 230-240°C (typically the highest setting on a home oven). Line a large baking tray with parchment pepper.

2. Mix the sliced fennel with 1 tablespoon of oil and half of the salt salt. Spread it all on a baking tray in a single layer, and place it in the hot oven to roast for 12-14 minutes, until browned on the edges and softened.

3. In the meantime cook the pasta in a large pot of salted water following the packet instructions, making sure it's cooked al dente. Reserve 4 tablespoon of starchy pasta cooking water before draining.

4. Whilst the pasta cooks, make a creamy pasta sauce. Heat the remaining tablespoon of oil in a large frying pan over low-medium heat. Add the onions and saute for 5 minutes until softened. Then add the garlic and fennel seeds (optional) and cook for another minute.

5. Pour in the dry white wine and stir for a couple of minutes over medium-high heat until reduced by half.

6. Pour in the cream, season with a big pinch of salt and black pepper, reserved pasta water and carry on cooking for a couple more minutes until the sauce thickens slightly.

7. Finally, stir in the pasta, lemon juice and zest, and roasted fennel.

8. Serve with parmesan cheese.

What To Serve Fennel Spaghetti With?

To round out your fennel spaghetti, serve it with some crusty bread-think a warm sourdough ciabatta or a good focaccia (try it with Fennel and Caper Sourdough Focaccia) to mop up that creamy sauce. On the side, a simple green salad with peppery rocket or a light spinach and courgette salad dressed with lemon and olive oil will balance the richness of the pasta. 

And, of course, a glass of dry white wine like a crisp Sauvignon Blanc or Pinot Grigio pairs perfectly with the fennel and lemon flavours.

Storage

While reheating pasta isn't ideal (it tends to overcook), if you do have leftovers, here's how to manage them. Store your fennel pasta in an airtight container in the fridge for up to two days.

When reheating, use a frying pan over low heat and add a splash of water to loosen the sauce. Heat for less time than you'd expect, just until warmed through, to avoid turning your al dente pasta into mush!

More Creamy Pasta Dishes

If you loved this fennel pasta recipe, why not try one of these next time? Here are a few more creamy pasta dishes that keep things delicious and easy with simple recipes you can whip up in no time.