Creamy vegetable tagliatelle pasta
Ingredients:
Tagliatelle
Zucchini (sliced)
Yellow and red bell peppers (sliced)
Cherry tomatoes (halved)
Mushrooms (sliced)
Red onion (sliced)
Garlic (minced)
2 tbsp tomato paste
Olive oil (2–3 tbsp).
1 tbsp balsamic vinegar
Chilli flakes (to taste)
Provençal herbs (1 tsp)
Salt and pepper to taste.
Vegetable stock (1 cup).
Cream (½ cup)
Cornflour (1 tsp, optional, for thickening).
Grated Parmesan cheese
Instructions:
1. Cook the pasta.
Bring a pan of salted water to the boil and cook the tagliatelle until al dente.
Reserve ½ cup of the pasta water, then drain.
2. Sauté the vegetables.
Heat the olive oil in a large pan.
Add the red onion and garlic and sauté for 1–2 minutes.
Add the courgette, bell peppers and mushrooms and cook until soft and slightly golden.
3. Make the sauce:
Stir in the tomato purée and cook for one minute.
Add the cherry tomatoes, balsamic vinegar, chilli flakes and herbs.
Pour in the vegetable stock and simmer for 5–7 minutes.
4. Make it creamy:
Add the cream and mix well.
For a thicker sauce, mix cornflour with a little water and stir it in.
Season with salt and pepper.
5. Combine
Add the cooked pasta to the sauce.
Toss everything together, adding a splash of the reserved pasta water if needed.
6. Finish
Turn off the heat and sprinkle the Parmesan cheese generously on top.
Mix slightly so it melts into the sauce.
Serving tips:
Top with extra Parmesan and a drizzle of olive oil.
Add fresh basil if you have it.
Serve hot for the best creamy texture.