Roasted Red Pepper & Wilted Spinach Tagliatelle served with a Creamy Garlic Mushroom Sauce.

I found a good use for my wholewheat tagliatelle in this incredibly flavoursome dish. I played around with some of the flavours in the sauce until I was happy with it as the last time I tried to use tahini/hummus in my pasta, the sauce to thick and I wasn’t sure of the best course of action to make it thinner, but this time it went perfectly.

You can add a lot of other ingredients into this dish like sun dried tomatoes, black olives, other roasted vegetables etc, just have a look and see what’s on offer at the supermarket/fruit & veg store.

I was ecstatic yesterday, I found a bag of summer clothes I’d packed away last year which I’d actually thought I’d lost. The weather forecast for Bologna next week is a toastie 37 degrees and my wardrobe was seriously lacking in pretty summer dresses and cool outfits, but not so anymore, now I’ve got cropped linen troussers, a few halterneck tops, 2 light summer dresses and a bikini, it feels like it should be Christmas!

tagliatelle

Roasted Red Pepper & Wilted Spinach Tagliatelle served with a Creamy Garlic Mushroom Sauce. (Vegan with Gluten Free Option)

MyInspiration Feel The Difference Range

Serves 2 – Ready in 30 minutes

 

175g wholewheat tagliatelle pasta (or your favourite GF pasta)

2 large red peppers (capsicums) sliced into long strips

Pinch of black pepper

1/2 tbsp dried basil

1 bunch of spinach (wilted by pouring a kettle of hot water over the spinach in a colander)

 

For the sauce

1/2 onion finely chopped

8 large button mushroom finely chopped

2 tsp tarragon

2 cloves garlic finely chopped

2 tbsp tahini

1 tsp wholegrain mustard

1 cup vegan stock

 

Method

1. Preheat oven to 180 degrees celcius and add the chopped red peppers to a baking tray, sprinkle over the black pepper and basil and pop under the oven for 25 minutes, tossing occasionally.

2. Prepare the sauce, by adding 2 tbsp water to a large saute pan, throw in the onion, garlic and mushrooms and cook for 3 minutes, then sprinkle over the tarragon and cook for another 10 minutes.

3. Transfer three quarters of the mushroom mixture to a food processor (or use a stick blender) and pulse until smooth. Add this to a mixing bowl along with the other quarter of the saute pan mixture, tahini and stock then stir into a nice creamy sauce, taste it here and decide if you want to add a little more mustard or pepper.

4. Now make the tagliatelle – Add the pasta to a pan of boiling water, keep the heat on high and cook for around 9 minutes. (Tagliatelle cooks quicker than other pastas)

5. Drain the pasta and add back to the pan, keep on a low heat and pour over the mushroom mixture and add the wilted spinach and stir this together so all the pasta is nicely coated. To serve, just add the pasta to a large plate or bowl, top with the roasted red peppers and add a final sprinkling of black pepper and it’s good to go.

 

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