The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Herby fennel & pea pasta with walnuts & lemon
Soothing fennel, an anti-inflammatory, meets fresh mint and parsley in an oh-so-good medley for your tum. You’ll pack in plenty of healthy fibre too, with aubergine, peas and brown rice pasta.
Prep in 10
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 1 garlic clove
- 150g peas (use half)
- 60g brown rice penne (Eggs)
- 1 unwaxed lemon (use half)
- 1 handful of fresh mint (use half)
- 1 fennel (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 aubergine (use half)
- 10g walnuts (Nuts)
Nutritional Information
Calories: 564
Protein: 16g
Carbs: 66g
Fat: 27g
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 120g brown rice penne (Eggs)
- 150g peas
- 1 fennel
- 1 aubergine
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 20g walnuts (Nuts)
- 1 unwaxed lemon
- 1 handful of fresh mint
Nutritional Information
Calories: 564
Protein: 16g
Carbs: 66g
Fat: 27g
Herby fennel & pea pasta with walnuts & lemon
Soothing fennel, an anti-inflammatory, meets fresh mint and parsley in an oh-so-good medley for your tum. You’ll pack in plenty of healthy fibre too, with aubergine, peas and brown rice pasta.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the aubergine into bite-sized pieces. Place on a lined baking tray and mix with 2 tsp olive oil; season with sea salt and black pepper. Roast for 15 mins, until cooked.
- Thinly slice the fennel into bite-sized pieces, removing the core. Finely chop the garlic. Roughly chop the mint and parsley. Quarter the lemon.
- Boil the kettle. Half-fill a large saucepan with salted boiling water. Add the penne and boil for 7 mins. Add the peas for the last 2 mins of cooking, then drain. Return to the pan and cover to keep warm.
- Heat a large, non-stick frying pan on a medium heat. Toast the walnuts for 2-3 mins, tossing regularly, until they begin to brown. Remove and set aside. Reheat the pan with 1 tsp oil on a medium heat and cook the fennel for 3 mins. Add the garlic and cook for another 2-3 mins, until the fennel has softened. Finally, add the cashew cream and place on a simmer to reduce for 3-5 mins. Season with sea salt and black pepper.
- Roughly chop or crush the toasted walnuts.
- Add the pasta, peas and aubergine to the creamy fennel and mix thoroughly. Add the fresh herbs, half the chopped walnuts and the juice of 2 lemon wedges. Stir through.
- Serve the fennel and pea herby pasta. Squeeze over the remaining lemon; garnish with the walnuts.
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