Fennel Leek Pasta

This fennel leek pasta is the perfect way to welcome spring! It has roasted fennel and fresh leeks in a creamy sauce infused with wine, garlic and lemon for a most delicious vegetarian treat.

If you’ve been looking for an easy recipe for fennel bulbs, this fennel leek pasta is the one you have to try!

It has delicious roasted fennel slices and fresh leeks in a creamy, lemony sauce, and it’s hands down one of the best vegetarian pasta dishes I’ve ever made.

And even though you’ll have to roast the fennel separately in the oven (trust me, it’s so worth it), you can still have this creamy fennel pasta on the table in about 30 minutes.

I personally can’t think of a better pasta recipe to usher in spring — it’s cozy, comforting and light at the same time and the flavors are absolutely amazing!

Why you’ll love this fennel leek pasta

• The roasted fennel adds a sweet, caramelized flavor that's absolutely delicious.
• It's a creamy and satisfying veggie pasta dish that still feels surprisingly light.
• You can have this flavorful pasta on the table in about 30 minutes!

What goes into leek and fennel pasta?

Fresh fennel — I used the bulb, but feel free to thinly slice the stalks and sauté them with the leek for extra fennel flavor!

Leek — You only need the white and light green parts.

Pasta — I used fusilli, but any short pasta like penne, orecchiette, or rigatoni would work great. You can also try it with spaghetti or linguine.

Garlic — I mince the garlic super finely for maximum flavor distribution.

Dry white wine — Pinot Grigio, Sauvignon Blanc, or Chardonnay would all be delicious options; if you're not cooking with alcohol, substitute with vegetable stock.

Heavy cream (double cream) — This makes a richer sauce, but feel free to use a lighter cream like half-and-half.

Lemon juice — Freshly squeezed for the brightest flavor.

Parmesan — Freshly grated is best; don’t forget to reserve some extra for serving on top.

How to make roasted fennel pasta

Preheat your oven to 400°F (200°C). Slice the fennel bulbs, spray them lightly with olive oil, and spread them on a baking sheet. Roast in the oven for 10-12 minutes or until slightly softened and starting to turn golden.

While the fennel roasts, bring a large pot of salted water to a boil. Cook your pasta al dente according to the package directions. Reserve a bit of pasta water before draining.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced leek and cook for 5 minutes, stirring occasionally, until softened.

Next, add the minced garlic and Italian seasoning and cook for another minute until fragrant.

Deglaze the pan with the white wine, scraping up any browned bits. Pour in the heavy cream and let it simmer until it thickens slightly. Add the roasted fennel and toss to combine.

Add the pasta, lemon juice and Parmesan into the sauce. Toss everything together, adding a splash of pasta water if needed to create a silky sauce.

Sprinkle the chopped fennel fronds over the pasta and give it a final toss. Serve immediately with extra Parmesan if you like.

Variations

• Add cooked chicken, shrimp, or pancetta for a heartier dish.
• Include a pinch of red pepper flakes with the garlic and Italian seasoning for a subtle kick.
• For a lighter sauce, use a mix of whole milk and ricotta cheese instead of heavy cream.

Recipe notes and tips

• The fennel bulb, stalks, and feathery fronds all have the same basic flavor, but it becomes milder as you move from the bulb to the fronds.
• I used two average supermarket-sized fennel bulbs, but feel free to up it to three if you're a big fennel fan.
• A mandoline slicer makes prepping the fennel super quick and creates beautifully even slices.

Leftovers and storage

• Leftovers will keep well in an airtight container in the refrigerator for 3-4 days.
• Gently rewarm leftovers on the stovetop over low-medium heat, stirring occasionally, or in the microwave in short bursts. Add a splash of water or milk if the sauce seems too thick.
• This recipe isn't ideal for freezing, as creamy sauces tend to separate when thawed. It's best enjoyed fresh!

If you liked this fennel leek pasta, you might also like some of my other easy vegetarian pasta recipes:

• Artichoke Pasta with Sundried Tomatoes
• Pasta e Patate (Pasta and Potatoes)
• Caprese Pesto Pasta Bake
• Pasta e Ceci Recipe (Pasta with Chickpeas)
• Mascarpone Pasta Sauce

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