Sign up to our newsletters to receive exclusive offers, discounts and mouthwatering recipes!

Vegetarian Pasta Dish with a Classic Sauce

Homespun Herb Tagliatelle with Red Pesto Sauce

Why not try your hand at some Italian cuisine made freshly at home. This is a two part recipe: one for dairy free Red Pesto which makes easily enough for 4 adults (we only used Pecorino as a garnish so this can easily be omitted for vegans or those on a lower fat diet.) and the second part is the recipe for fresh Pasta for 4.

This pesto recipe uses minced basil from a jar. Sometimes you don't have the time or spare change for fresh basil, so this is a convenient staple for the larder. Keep it alongside a packet of pine nuts and sun-dried tomatoes and you'll be able to enjoy the taste of Italy whenever you fancy.

Devised and cooked by Caroline Fernandes.

Ingredients:



  1. Make the Red Pesto first. Using a coffee grinder, mortar & pestle or the end of a rolling pin in a bowl, crush the Pine Nuts roughly into powder. For example: we ground half the nuts finely in a coffee grinder and the second half more roughly to provide texture. Transfer into a mixing bowl.
  2. Crush/chop the sun dried tomato halves into a fine paste. Add to the mixing bowl.
  3. Add the garlic paste or crush/chop the garlic clove and add into the mixing bowl along with the ready-minced basil.
  4. Mix thoroughly. You may add a little olive if the paste is a little too stiff. Cover and place in the fridge until you are ready to make the full sauce.
  5. Sift the flour into a bowl and add the eggs. Use your hands to combine the eggs with the flour so that you have a rough dough. Add a little cold water if necessary (eggs to come in different sizes!) and work the dough together until you can form a neat, smooth dough ball.
  6. Add the mixed herbs and knead for around 5 minutes then cover for 15 minutes. Set up your paste machine if you have one, or alternatively flour a large board ready to roll by hand.
  7. Divide the dough ball roughly into 6-8 pieces. Roll each piece into a rough sausage shape and feed each through the smooth rollers on the pasta machine. Gradually reduce the gap between the rollers as you keep passing each section through until you have some nice, long thin strips.
  8. Dust lightly with flour and then pass each flat strip of pasta through the Tagliatelle rollers. Lay onto a wire drying rack or pasta rack if you are lucky enough to own one! Cover with kitchen towel and all the Tagliatelle to one side.
  9. Warm a pan with a little Olive Oil and gently fry the onions, peppers and garlic until they begin to caramelise. Then add the balsamic vinegar and coconut sugar and fry more to continue the caramelising process. Then add the butter beans and pesto paste and combine thoroughly over a medium heat. Keep stirring.
  10. Half way through frying the above, fill a large saucepan with boiling water around three quarters full. Turn the heat on and once the water is gently bubbling, add the fresh Tagliatelle a bundle at a time in quick succession. Stir gently with a fork and allow the pasta to cook for around 15 minutes on a steady simmer or until the pasta has achieved the texture you prefer.
  11. Drain the pasta and rinse with cold water to prevent overcooking. The pasta can be dressed with Olive Oil if you wished and served separately onto plates with the Vegetable Pesto Mix on top.
  12. Or alternatively transfer the pasta into a very large serving bowl and stir the Pesto Vegetables through the pasta and take to the table.
  13. Any leftovers can be allowed to cool before being transferred into the fridge and should be eaten the next day.

Customer Reviews on Trustpilot

 


Sweet Mustard Glazed Seitan
Sweet Mustard Glazed Seitan
Vegan Fish And Chips
Vegan Fish And Chips
Lentil & Vegetable Vegan Wellington
Lentil & Vegetable Vegan Wellington
Tofu Scramble with Tomatoes & Basil
Tofu Scramble with Tomatoes & Basil
Sweet & Spicy Cashew and Tofu Stir-Fry with Brown Rice
Sweet & Spicy Cashew and Tofu Stir-Fry with Brown Rice
Creamy Polenta with Roasted Tomato Sauce
Creamy Polenta with Roasted Tomato Sauce
Vegan Chilli with Walnuts
Vegan Chilli with Walnuts
Aromatic Vegan Pho
Aromatic Vegan Pho
Brazil Nut, Lentil & Tomato Roast
Brazil Nut, Lentil & Tomato Roast
Roasted Red Pepper & Walnut Dip
Roasted Red Pepper & Walnut Dip
Falafel and Hummus Flatbread Wraps - Recipe
Falafel and Hummus Flatbread Wraps - Recipe
Almond Smoked Paprika Cheese
Almond Smoked Paprika Cheese
Cashew & Herb Cheese
Cashew & Herb Cheese
Cashew Dill & Garlic Fromage with Vegan Crackers
Cashew Dill & Garlic Fromage with Vegan Crackers
Low Carb Pizza
Low Carb Pizza
Spelt Stuffed Peppers
Spelt Stuffed Peppers
Pumpkin & Barley Risotto
Pumpkin & Barley Risotto
Brazil Nut Parmesan Style Vegan Cheese
Brazil Nut Parmesan Style Vegan Cheese
Pumpkin Gnocchi
Pumpkin Gnocchi
Vegan Stew with Herby Gluten-Free Dumplings
Vegan Stew with Herby Gluten-Free Dumplings
Mushroom Thyme Risotto
Mushroom Thyme Risotto
Quinoa Salad with Halloumi
Quinoa Salad with Halloumi
Sun-Dried Tomato & Pepper One Pot Pasta
Sun-Dried Tomato & Pepper One Pot Pasta
Creamy Mushroom Pasta
Creamy Mushroom Pasta
One Pot Lasagne
One Pot Lasagne
Minestrone Soup Recipe
Minestrone Soup Recipe
Blessed Buddha Bowl - Recipe
Blessed Buddha Bowl - Recipe
Veggie Burrito Power Bowl - Recipe
Veggie Burrito Power Bowl - Recipe
Spice 'n' Cheesy Mini Frittata - Recipe
Spice 'n' Cheesy Mini Frittata - Recipe
Braised Tofu Power Bowl with Bean Noodles - Recipe
Braised Tofu Power Bowl with Bean Noodles - Recipe
Vegetarian Cauliflower Pizza - Recipe
Vegetarian Cauliflower Pizza - Recipe
Cauliflower Rice Mushroom Risotto - Recipe
Cauliflower Rice Mushroom Risotto - Recipe
Meat Free Barbecue Kebabs - Recipe
Meat Free Barbecue Kebabs - Recipe
Green Asparagus Pancakes with Vegan Cheese - Recipe
Green Asparagus Pancakes with Vegan Cheese - Recipe
Spicy Amaranth Burgers with Harissa Sweet Potato Wedges - Recipe
Spicy Amaranth Burgers with Harissa Sweet Potato Wedges - Recipe
Baked Tofu with Asian Layered Salad - Recipe
Baked Tofu with Asian Layered Salad - Recipe
Paleo Pad Thai - Recipe
Paleo Pad Thai - Recipe
Harissa Amaranth Stuffed Peppers
Harissa Amaranth Stuffed Peppers
Raw Food Platter - Recipe
Raw Food Platter - Recipe
Homespun Herb Tagliatelle with Red Pesto Sauce
Homespun Herb Tagliatelle with Red Pesto Sauce
Primal Pizza - Recipe
Primal Pizza - Recipe
Vegetarian Burritos with Mexican Hot Sauce
Vegetarian Burritos with Mexican Hot Sauce
Roasted Vegetables With Herbs, Part I
Roasted Vegetables With Herbs, Part I
Roasted Vegetables With Herbs, Part II
Roasted Vegetables With Herbs, Part II
Falafel with Zahtar, Houmous and Cous Cous Salad - Recipe
Falafel with Zahtar, Houmous and Cous Cous Salad - Recipe
Quinoa Burgers - Recipe
Quinoa Burgers - Recipe
Pearl Barley Vegetable Curry - Recipe
Pearl Barley Vegetable Curry - Recipe
Vegetable & Macaroni Cheese - Recipe
Vegetable & Macaroni Cheese - Recipe
 Jacket Potato with Vegetarian Chilli - Recipe
Jacket Potato with Vegetarian Chilli - Recipe
Veggie Chorizo Balls with Ditalini - Recipe
Veggie Chorizo Balls with Ditalini - Recipe
Buckwheat and Okra Bhuna - Recipe
Buckwheat and Okra Bhuna - Recipe
Sun Dried Tomato Pasta - Recipe
Sun Dried Tomato Pasta - Recipe
Spicy Pearl Barley and Lentil Soup - Recipe
Spicy Pearl Barley and Lentil Soup - Recipe
Jingle Balls
Jingle Balls

Follow us on
social media

Follow