Lemon and fennel pasta

Easy pasta recipe with lemon flavor


  • 100 g wholegrain tagliatelle
  • 1 fennel
  • 1 garlic clove
  • juice from 1 lemon
  • handful of cherry tomatoes
  • 2 tbsp capers
  • olive oil
  • pumpkin seeds
  • vegan parmesan 

Cook your pasta al dente as per package instruction. Wash and chop fennel for stripes. Heat up oil in a pan, add cherry tomatoes and fry on low heat until lightly brown and soft. Remove from the pan. Slice the garlic, add to the pan as well as fennel stripes. Cook for few minutes stirring occasionally. Add lemon juice, splash of olive oil, capers and tomatoes. Remove pasta from the water and add on the pan. Stir the ingredients. You can add a bit of water from cooking your . Transfer the pasta on plates, sprinkle with toasted pumpkin seeds and parmesan.


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