Name: Skillet Pasta with Fennel and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 ounces Kamut Whole Grain Pasta Spirals; 1 tablespoon kosher salt; ¼ cup olive oil (divided); 1 large fennel bulb (trimmed, core removed and thinly sliced); 8 ounces Crimini mushrooms (sliced ); 1 red chile (ribs and seeds removed and finely diced); 4 cloves garlic (grated or minced); ¼ teaspoon sea salt; ⅛ teaspoon black pepper (freshly ground ); ½ cup fresh parsley (coarsely chopped ); 1 tablespoon lemon zest (about 1 lemon); 1 lemon (juiced); ½ Parmesan cheese (freshly grated )

Skillet pasta with mushrooms, fennel, and a bright squeeze of lemon is one of those recipes that’s easy enough for a busy weeknight but feels a little special, too. The earthy mushrooms pair up with sweet fennel and Parmesan. It’s simple, flavorful, and definitely worth trying for dinner tonight!

We used kamut pasta, but you can use any type of pasta in this recipe.

Pasta with Fennel and Mushrooms in a serving dish next to a spoon.

Here is Why This Pasta and Mushroom Recipe Works

Kamut pasta brings a nutty twist: This ancient grain pasta has a hearty texture and rich flavor that holds up beautifully with the veggies and zesty lemon. Plus, it feels just a little more grown-up than plain old noodles.

Quick and easy: With just 30 minutes, a skillet, and a pot, you’ve got dinner sorted. No complicated techniques or fancy gadgets required.

Balanced flavors: Sweet fennel, earthy mushrooms, a little heat from red chile, and the brightness of lemon. It’s like a flavor team working in perfect harmony.

Flexible and forgiving: Out of crimini mushrooms? Swap in whatever you have. Want more spice? Add extra chile. This recipe plays nice with substitutions.

The Ingredients

Pantry: Kamut pasta, olive oil.
Spices and seasonings: Salt, black pepper.
Produce: Fennel bulb, crimini mushrooms, red chile, garlic, parsley, lemon.
Dairy: Parmesan cheese.

A serving bowl filled with pasta mushrooms and fennel with herbs in the background.

Variations on our Pasta Skillet Dinner

Mushroom Asparagus Skillet Pasta: Swap the fennel for 1 cup of chopped asparagus spears and add a pinch of red pepper flakes.

Mediterranean Skillet Pasta: Stir in ½ cup of chopped sun-dried tomatoes, ¼ cup of Kalamata olives, and crumble some feta cheese on top instead of Parmesan.

Creamy Kamut Pasta Dinner: Toss the pasta with ¼ cup of heavy cream or a dollop of mascarpone for a rich, cream sauce.

If you like this recipe try our pasta with marsala cream sauce or our leek and cheese pasta bake.

Tips for Success

Slice the fennel thinly. Thinner slices cook faster and become tender more quickly, so take your time with this step.
Kamut pasta has a hearty texture but can still go mushy if overcooked. Aim for a slightly firm bite (al dente).
If you prefer less heat, skip the red chile or replace it with a pinch of smoked paprika for flavor without the spice.
Freshly squeezed lemon juice adds brightness and flavor that bottled juice just can’t match. However, if all you have is the bottled stuff, that works in a pinch.

Kamut Whole Grain Pasta Spirals with Fennel and Mushrooms

Storage

Refrigerating: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.

Freezing: While this pasta is best enjoyed fresh, you can freeze leftovers if needed. Place the cooled pasta in a freezer-safe container or resealable bag, removing as much air as possible, and freeze for up to 1 month.

Reheat the pasta gently in a skillet over medium heat, adding a splash of olive oil or a squeeze of lemon juice.

Mushrooms and Fennel with Pasta

This Kamut pasta dinner is fresh, flavorful, and easy enough for any night of the week. With hearty textures and bright, zesty flavors, it’s a satisfying and effortless choice for your table.

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Skillet Pasta with Fennel and Mushrooms

This recipe for whole grain kamut pasta with fennel and mushrooms is a quick dinner. The whole grain pasta has a slightly chewy texture that pairs well with the fennel slices and earthy taste of the mushrooms.

4.93 from 14 votes

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 251kcal

Author: Pat Nyswonger

Ingredients

For the Pasta:

8 ounces Kamut Whole Grain Pasta Spirals
1 tablespoon kosher salt

For the Vegetables:

¼ cup olive oil divided
1 large fennel bulb trimmed, core removed and thinly sliced
8 ounces Crimini mushrooms sliced
1 red chile ribs and seeds removed and finely diced
4 cloves garlic grated or minced
¼ teaspoon sea salt
⅛ teaspoon black pepper freshly ground
½ cup fresh parsley coarsely chopped
1 tablespoon lemon zest about 1 lemon
1 lemon juiced
½ Parmesan cheese freshly grated

Instructions

Fill a large pot with water and add the kosher salt, bring to a boil over high heat. Add the kamut pasta and cook for 8 minutes, until slightly tender, while the water continues to boil. Drain the pasta, cover and reserve until needed.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high, heat. Add the sliced fennel and mushrooms and cook for 2-4 minutes until tender.
The time will depend on how thinly the fennel is sliced. Add the red chile, garlic, salt and pepper, cook for 30 seconds until the garlic is fragrant but not browned.
Remove the skillet from the heat, add the drained pasta, the remaining olive oil, chopped parsley and lemon zest.
Toss to combine. Transfer the mixture to a serving dish and squeeze the juice from the lemon over the top. Serve with a dish of the grated Parmesan cheese.