Description
A delicious roasted vegetable tagliatelle dish that brings together fresh ingredients and flavors.
Ingredients
Scale
- 20 cherry tomatoes (sliced in half)
- 1 red bell pepper (chopped into chunky pieces)
- 1 yellow bell pepper (chopped into chunky pieces)
- 12 button mushrooms (sliced in half)
- 1 medium courgette (zucchini) (chopped into chunky pieces)
- 1 large red onion (peeled and sliced into 8 wedges)
- 2 cloves garlic (peeled and minced)
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tbsp tomato puree
- 240 ml (1 cup) hot vegetable stock
- 1 tsp vegetarian Worcester sauce
- 1 tbsp cornflour (mixed with 3 tbsp cold water, to form a slurry)
- 2 tbsp crème fraiche
- 300 g (10 oz) fresh tagliatelle
- 20 baby basil leaves
- 4 tbsp shaved vegetarian Italian-style hard cheese
- large pinch black pepper
Instructions
- Preheat the oven to 180C/375F (fan).
- Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano, and paprika.
- Toss everything together to evenly distribute the oil and seasoning.
- Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
- Stir in the tomato puree, vegetable stock, and Worcester sauce. Place back in the oven for 10 minutes.
- Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.
- Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
- Add in the cooked tagliatelle, crème fraiche, and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.
- Divide between four bowls and top with basil leaves, grated cheese, and a sprinkling of black pepper.
Notes
- This recipe is vegetarian. For a non-vegetarian version, use regular Worcestershire sauce and Parmesan cheese.
- Feel free to substitute the fresh tagliatelle with your favorite fresh pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Oven-roasting, boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg