Tagliatelle with Lemon and Spinach Sauce | Vegan Pasta Recipes | Susty Meals | Sarah Irving

Tagliatelle with Lemon and Spinach Sauce

We were out at an event for the Manchester Science Festival last Friday, so I planned on making something nice and easy as we wouldn’t be eating until late.  I decided on tagliatelle with lemon and spinach sauce as it is a total cheats meal as you use lemon yoghurt to create the sauce!  (Perfect for when you need something simple!)

We got some Jamie Oliver tagliatelle as it was on the cheap from Ocado and to be honest it was a bit on the thick side – I would recommend going for something less claggy as it does detract from the sauce.  It is vegan though, so I guess that is one up side for it.

Tagliatelle with Lemon and Spinach Sauce | Vegan Pasta Recipes | Susty Meals | Sarah Irving

I have no idea why, but I’ve been really feeling for pasta recently – the cooler weather perhaps, or the lovely autumnal vegetables that are around?  I ‘m not sure. Anyway, it has given me the chance to stretch my pasta dish muscles and get them up to scratch to share with you.  This tagliatelle with lemon and spinach sauce is simple and tasty and perfect for when you want to run something up in a hurry.

Tagliatelle with Lemon and Spinach Sauce | Vegan Pasta Recipes | Susty Meals | Sarah Irving

Serves: 2

Level: Easy

Ingredients:

2 nests of dried tagliatelle

2 tbsp olive oil

1 sweet pepper, chopped

1 small onion, finely diced

3 garlic cloves, crushed

250 ml Alpro Lemon Yoghurt

Freshly grated nutmeg

250 g fresh spinach

40 g toasted pine nuts

vegetarian parmesan, finely grated (optional)

Tagliatelle with Lemon and Spinach Sauce | Vegan Pasta Recipes | Susty Meals | Sarah Irving

Method:

In a dry frying pan, toast the pine nuts gently until golden (keep an eye on them as they can burn quickly!) remove and put aside for later

Bring a large pan of water to the boil and cook the tagliatelle for around 8 minutes (or according to packet instructions) until just tender

In the frying pan, heat the oil

Add the peppers and onions to the pan and cook for around 4-5 minutes until softened

Add the garlic and cook for a further 1 minute

Stir in the spinach and cook until wilted, then add the yoghurt and a small grating of fresh nutmeg (you can also use a pinch of ground nutmeg if you don’t have whole) and heat through stirring regularly

Drain the past and return it to the large pan

Add the vegetable and yoghurt mixture to the pasta pan and stir to thoroughly combine

Serve scattered with pine nuts and a generous grating of the cheese

Tagliatelle with Lemon and Spinach Sauce | Vegan Pasta Recipes | Susty Meals | Sarah Irving

For a simple and tasty Friday night meal, this is certainly one that I would recommend.  You barely spend any time in front of the cooker, but get a lovely meal in less than 20 minutes.  You can’t say that for many speedy meals, can you?

Give yourself a bit of a break this Friday and add a simple pasta dish to the meal plan!

Happy Monday!!

Sarah sig

Are you a pasta fan?  What is your favourite pasta dish to cook?
Let me know in the comments below, I love adding to my pasta meal collection!

Tagliatelle with Lemon and Spinach Sauce | Vegan Pasta Recipes | Susty Meals | Sarah Irving

 

Tagliatelle with Lemon and Spinach Sauce
Prep time:
Cook time:
Total time:
Serves: 2
Serves: 2 Level: Easy An easy pasta dish that comes together quickly and is packed with fresh flavour from the lemon yoghurt and the nutmeg.
Ingredients
  • 2 nests of dried tagliatelle
  • 2 tbsp olive oil
  • 1 sweet pepper, chopped
  • 1 small onion, finely diced
  • 3 garlic cloves, crushed
  • 250 ml Alpro Lemon Yoghurt
  • Freshly grated nutmeg
  • 250 g fresh spinach
  • 40 g toasted pine nuts
  • vegetarian parmesan, finely grated
Instructions
  1. In a dry frying pan, toast the pine nuts gently until golden (keep an eye on them as they can burn quickly!) remove and put aside for later
  2. Bring a large pan of water to the boil and cook the tagliatelle for around 8 minutes (or according to packet instructions) until just tender
  3. In the frying pan, heat the oil
  4. Add the peppers and onions to the pan and cook for around 4-5 minutes until softened
  5. Add the garlic and cook for a further 1 minute
  6. Stir in the spinach and cook until wilted, then add the yoghurt and a small grating of fresh nutmeg (you can also use a pinch of ground nutmeg if you don’t have whole) and heat through stirring regularly
  7. Drain the past and return it to the large pan
  8. Add the vegetable and yoghurt mixture to the pasta pan and stir to thoroughly combine
  9. Serve scattered with pine nuts and a generous grating of the cheese

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