Packed full of flavor, this comforting vegetarian pasta dish never disappoints. Try subbing for konjac, lentil, or chickpea pasta to boost nutrients.
7oz young spinach leaves
2 handfuls arugula rocket
1 handful parsley, flat
2 onions, red
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.