Vegetable tagliatelle

    27 min

    Fresh vegetables, a little cream and freshly grated parmesan are all that are needed to make this pasta dish really luxurious.

    10 people made this

    Serves: 4 

    • 375g tagliatelle
    • 150g broccoli florets
    • 250g baby carrots, scraped, trimmed and cut in half lengthways
    • 150g fresh or frozen peas, thawed if frozen
    • 1 large red pepper, seeded and thinly sliced
    • 25g butter
    • 1 garlic clove, crushed
    • 2 tbsp plain flour
    • 375ml semi-skimmed milk
    • 100ml whipping cream
    • 50g Parmesan, grated
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
    2. Meanwhile, cook the broccoli and carrots in another large saucepan of boiling water for 5 minutes. Add the peas and red pepper and cook for a further 3 minutes until all the vegetables are just tender. Drain and keep warm.
    3. Melt the butter in a saucepan over a gentle heat. Add the garlic, cook for 2 minutes, then stir in the flour and cook for 1 minute, stirring occasionally.
    4. Remove the pan from the heat and gradually stir in the milk and cream. Return the pan to the heat and bring to the boil, stirring continuously. Reduce the heat and simmer for 1–2 minutes, stirring occasionally, until the sauce thickens. Stir in the cheese until just melted and smooth, and season to taste.
    5. Drain the pasta well, then toss with the vegetables and the sauce. Transfer to a large dish and serve immediately.


    To avoid waste, chop the broccoli stems and toss them into a soup or casserole. Or thinly slice and blanch them for a salad.

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