Fettuccine with Fennel and Bread Crumbs - Dairy Free
This dairy free pasta recipe is the type of meal that calls for dim lighting, your comfiest outfit, and two forks so that yourself and your best pal or partner to casually dig in. Pour the wine and scarf it down. Watch an old movie. This relaxed dish is so beautiful and satiating that you won’t need anything else., except maybe a simple tossed salad to finish it off.
This is my preferred type of dinner. Nothing fancy, just a simple pasta dish that’s loaded with flavor and texture. The breadcrumbs add so much texture to this dish, but they also give it that lovely fresh bread scent which I so love.
To present this dish, just toss it all into a big bowl or serving plate and lazily sprinkle the bread crumbs and chili peppers on top. This is not one to impress with your presentation skills or your chef tongs. Leave it untwirled.
Fennel is the key ingredient in this delightful pasta dish
You may also like my recipe for nut free, dairy free fresh pesto:
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Fettuccine with Fennel and Bread Crumbs - Dairy Free
Although this dairy free pasta recipe serves 2, I had no problem polishing off the entire bowl myself over the course of a day
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The opposite of saucy or creamy pastas, this pasta with breadcrumbs has a texture that can’t be beat.
Ingredients for Fettuccine with Fennel and Bread Crumbs - Dairy Free
1/4 cup olive oil
3 cloves of garlic, roughly chopped
1 bulb of fennel, either thinly sliced or shaved (about 3 cups loose)
2 cups roughly chopped parsley, loosely packed
sea salt and black pepper to taste
2 servings cooked fettuccine (your choice of traditional wheat pasta or gluten free pasta)
2 tbsp. lemon juice
2 tbsp. bread crumbs*
crushed red chili flakes to taste
*Bread crumbs can contain common allergens, such as dairy. I use homemade bread crumbs, but you can make your own bread crumbs by toasting and grinding (in a food processor) a couple slices of your favorite allergy safe bread.
How to make Fettuccine with Fennel and Bread Crumbs - Dairy Free
Shave the fennel and set it aside.
Heat the olive oil and garlic in a pan. Once it is fragrant and softened, add the fennel. Saute on medium high heat until the fennel is nicely browned and softened. The pasta should be cooking separately at the same time.
Add the parsley, cooked pasta, 1/4 cup of pasta water, and lemon juice. Toss well over medium heat and season with salt and pepper to taste. Add a dash more olive oil if needed.
Plate the pasta and sprinkle the bread crumbs and chili flakes on top.
Serves 2