Fennel and cherry tomato pasta

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Fennel and cherry tomato pasta

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Adjust Servings:
1 small Fennel bulb
a handful Fennel leaves
1/2 teaspoon Fennel seeds
1 box (350 g) gluten-free Pasta Any type of short pasta will do. We recommend fusilli, penne, or farfalle.
2 tablespoons Olive oil
2 teaspoons Garlic paste
4 tablespoons Orange juice
1 tablespoon Orange zest
1/4 teaspoon dried red Chili pepper
1 pinch Saffron
3 pounds Cherry tomatoes
15 leaves fresh Basil
1 tablespoon Maple syrup
1 pinch Rock salt
2 tablespoons diced Cashew cheese

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Fat

This fennel and cherry tomato pasta is a perfect summer dish: you can enjoy it hot or cold, and has a refreshing and tangy flavour.

  • 20 minutes
  • Serves 4
  • Easy




This simple pasta dish has a refreshing flavour thanks to the fennel and the fragrance of its spices. Cherry tomatoes and orange juice make the base for a sweet and tangy sauce. For this dish, you can use any type of short pasta you prefer: here, we have used fusilli.

To prepare it, cook the pasta according to the instructions on its package. Then, heat the oil in a skillet with the garlic paste, and cook the fennel for a few minutes. Add the cherry tomatoes, the orange juice, and the spices. Cook over medium-low heat until the pasta is al dente, adding when needed a spoon of the cooking water.

Drain the pasta, transfer to the sauce skillet, and mix well. Adjust the seasoning, stir in the fresh basil and fennel leaves, and serve.

You can enjoy this dish hot or cold.

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5 minutes

Slice and dice

Rinse well the cherry tomatoes and the fennel. Eliminate the external fennel leaves, then halve it and slice it thinly. Halve the cherry tomatoes and pick some of the fennel leaves. Rinse the basil leaves and roughly chop them.

10 minutes

Cook the pasta

Bring a large pot of water to the boil with a pinch or rock salt in it. Cook the pasta by following the instruction on its package. When al dente, drain and keep the cooking water aside.

10 minutes

Prepare the sauce

While you pasta is cooking, begin to prepare the sauce: heat the olive oil and the garlic paste in a skillet, then add the fennel and cook for a few minutes until softened (3-4 minutes).

Stir in the orange zest, fennel seeds, red chilli flakes, and saffron. Continue to cook until the pasta is ready, adding one or two tablespoons of the cooking water if needed.

After draining your pasta, transfer it to the skillet with the sauce and mix. Stir in the orange juice, salt, pepper, basil, cashew cheese, and maple syrup. Stir again and take off the heat.



Serve your pasta hot or cold. It keeps 2-3 days refrigerated in a closed container.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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