Name: Roasted Vegetable Tagliatelle
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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 (chestnut mushrooms recommended)); 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 (paste in the US); 240 ml (1 cup) hot vegetable stock; 1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian); 1 tbsp cornflour (mixed with 3 tbsp cold water, to form a slurry, cornstarch in USA); 2 tbsp crème fraiche; 300 g (10 oz) fresh tagliatelle (or your favorite fresh pasta); 20 baby basil leaves; 4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non-vegetarian); large pinch black pepper

Description

A delicious roasted vegetable tagliatelle that’s easy to prepare and perfect for a comforting meal.

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 (chestnut mushrooms recommended))
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 (paste in the US)
240 ml (1 cup) hot vegetable stock
1 tsp vegetarian Worcester sauce (or regular Worcestershire sauce for non-vegetarian)
1 tbsp cornflour (mixed with 3 tbsp cold water, to form a slurry, cornstarch in USA)
2 tbsp crème fraiche
300 g (10 oz) fresh tagliatelle (or your favorite fresh pasta)
20 baby basil leaves
4 tbsp shaved vegetarian Italian-style hard cheese (or parmesan for non-vegetarian)
large pinch black pepper

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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

Use chestnut mushrooms for added flavor.
This dish can be made vegan by substituting the crème fraiche and cheese with dairy-free alternatives.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Pasta
Method: Baking, Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 370
Sugar: 5g
Sodium: 650mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 15mg