Tagliatelle with fresh vegetables

Name: Tagliatelle with fresh vegetables
Yield: Serves 3-4 servings
Cuisine: British
Ingredients: 2 handfuls Kale; Handful Sweetcorn; Half a Leek; 1 Garlic clove; 4-6 dried pasta nests depending on size; 1/4 Cauliflower; Passata; 1 can chopped plum tomatoes; 1 tablespoon tomato purée; 1 teaspoon vegetable bouillon

Abbimc @abbimc

Somerset

Quick and delicious pasta dish using #SeasonSupply veggies

Abbimc @abbimc

Somerset

Quick and delicious pasta dish using #SeasonSupply veggies

Saved

Ingredients

Serves 3-4 servings

2 handfulsKale
HandfulSweetcorn
Halfa Leek
1Garlic clove
4-6dried pasta nests depending on size
1/4Cauliflower
Passata
1 canchopped plum tomatoes
1 tablespoontomato purée
1 teaspoonvegetable bouillon

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Steps

1

Wash and chop your veggies, finely chop the Kale; crush the garlic.
2

Steam or lightly fry the cauliflower (if you like crunchy veg just pop in a pan for a few minutes). Add the chopped tomatoes, chopped veggies and garlic. Stir in the veggie stock/bouillon.
3

Boil the pasta according to instructions, add a pinch of salt to the water.
4

Mix the cooked and drained pasta with the veggies in the pan. Serve with some grated cheddar or other hard cheese and a sprinkle of black pepper!