Creamy fennel & spinach pasta

Creamy roasted fennel & spinach pasta

I have to be honest I don't actually normally cook with the fennel plant much, I use fennel seeds often, with roasted veg, in soups, many uses, but I struggle to think of what to pair the fennel plant with because it does have quite a distinct flavour. 

This recipe is beautiful because it lets the flavour of the fennel shine, but the creamy sauce and base of butter beans means it is still quite a subtle flavour, by no means overpowering you with the aniseed flavour that you get from fennel.

In terms of its nutritional profile, fennel is quite similar to celery in that it doesn't contain a huge amount of calories, fats or carbs. But that's not to say it's not good for you! It is full of vitamins and antioxidants and has anti-inflammatory and anti-bacterial properties which means its definitely a welcome inclusion in your diet! Paired with the butter beans for protein, pasta for carbohydrates and cream for fats this altogether makes for a well balanced and nutritious meal.  

Creamy roasted fennel & spinach pasta

Creamy fennel & spinach pasta

Ingredients (serves 2):

  • 1x fennel bulb⁠
  • 2x cloves garlic⁠
  • 1x 400g can butter beans⁠
  • 200ml plant-based cream⁠
    (or plant-based milk mixed with 1 tbsp flax seed powder)
  • 1/2 tsp salt⁠
  • 1/2 tsp black pepper⁠
  • 1/4 tsp nutmeg⁠
  • 100g wholemeal spaghetti⁠
  • 100g spinach⁠


  1. Pre-heat the oven to 200 degrees
  2. Cut the base off the fennel bulb and then thinly slice from the base all the way up to the stems (don't use the stems, but don't through them out, you can use them in a soup!)
  3. Put the sliced fennel bulb in an oven proof dish and crush the garlic on top. 
  4. Add the drained and rinsed butter beans as well as the salt, pepper & nutmeg then mix everything together. 
  5. Add the plant-based cream to cover everything in the dish.
  6. Bake in a pre-heated oven for 25-30mins.
  7. Meanwhile cook your pasta; bring a saucepan of water to the boil, then add the spaghetti and reduce to a simmer for 5-10 mins until cooked.
  8. Drain the spaghetti and set aside. 
  9. Once the fennel is roasted, it should be cooked through without a crunch, add the spinach to the roasted fennel mixture and gently mix through allowing the spinach to wilt. 
  10. Then add the drained spaghetti to the mixture and mix well to ensure the spaghetti is fully coated with the creamy mixture.
  11. Serve and garnish with some of the frongs from the top of the fennel stems.
  12. Enjoy! 

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Or comment below and let me know how it goes!

Until next week 😘

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