Packed full of flavor, this comforting vegetarian Tagliatelle recipe never disappoints. Try subbing for konjac, lentil, or chickpea pasta to boost nutrients. 

Serves: 4

Cooking Time: 

45 minutes 


14oz tagliatelle

7oz young spinach leaves

2 handfuls arugula rocket

1 handful parsley, flat

2 onions, red

1.5oz butter

9oz whipped cream

10.5oz cherry tomatoes

2 scoops mozzarella, 4 oz each

2oz pine nuts

Pinch of salt

6 pinches Just Spices Pasta Allrounder


1- Bring plenty of salted water to the boil in a pot and cook the tagliatelle al dente for the perfect bite. Once cooked, drain and set aside. Whilst you wait, wash the spinach leaves, arugula, and parsley and pat dry.


2- Next, bring 4 cups of salted water to the boil in another saucepan. Blanch two thirds of the spinach leaves, half of the arugula, and the parsley in the boiling water for 1 minute. Then immediately rinse in ice-cold water. Squeeze out the water and set aside.


3- For the sauce, peel and dice the onions and . Heat the butter in a saucepan over medium heat. Add the diced onions and sauté for about 2 minutes. Then, deglaze with the cream and turn off the heat.


4- Add the blanched spinach leaves, arugula, and parsley to the sauce, blend finely with a hand blender and season with  Pasta Allrounder spice and a pinch of salt. Stir the sauce into the warm tagliatelle and add the remaining spinach.


5- Wash and quarter the cherry tomatoes and shred the mozzarella into small pieces. Toast the pine nuts in a skillet until golden brown, stirring occasionally so that the seeds don’t burn!.


6- Arrange the tagliatelle on plates and garnish with the remaining arugula, the cherry tomatoes, mozzarella, and pine nuts.


Tip: If you like it even spicier, you can add halved caper apples or chopped anchovies over the tagliatelle recipe.



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