Vegan Spinach Tagliatelle with Pesto and Sundried Tomatoes
This vibrant vegan spinach tagliatelle with sweet sundried tomatoes will bring colour and flavour to your table
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Fresh, nutritious spinach gives this vegan tagliatelle a vibrant colour and a fresh, earthy flavour.
This simple but flavourful dish is finished with tangy sundried tomatoes and a rich vegan pesto for a made-from-scratch meal that’s super quick and easy.
You can use a store-bought pesto, or try making this vegan nut & seed pesto recipe to stir through your pasta.
If you’re looking to impress dinner guests with a homemade pasta dish, this vegan spinach tagliatelle is a great option.
It’s attractive, delicious, and quick and easy to shape – even without a pasta machine!
How to make tagliatelle without a pasta machine:
Once your dough is kneaded, use a rolling pin to roll out the pasta to a 1-2mm thick sheet, keeping it as rectangular as possible.
Next, roll the pasta up lengthways to form a long tubular roll of dough.
With a sharp knife, cut the roll into slices, roughly 15mm thick.
Unravel the spirals into long tagliatelle strands, and dust the pasta with flour to keep it from sticking together.
You can cook your pasta straight away, but it will hold its shape better if allowed to air dry for at least 30 minutes before cooking.
Total Time: 25 minutes
Calories: 398
Servings: 4
Rating:
Nutritional information per serving:
Serving size
135g
calories
398
fat
6.5g
saturates
1.2g
carbs
76g
sugars
2.5g
fibre
5g
protein
11g
salt
0.31g
Total Time: 25 minutes
Calories: 398
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the pasta dough
- 25 25 g spinach
- 90 90 g plain flour
- 0.5 0.5 Tbsp gram flour
- To finish
- 0.75 0.75 Tbsp vegan green pesto
- 2 2 sundried tomatoes, chopped
Method
- To make the pasta dough, bring a pan of water to a boil and add the spinach to cook for 2-3 minutes. Once cooked, remove the spinach from the water and blend the wilted leaves. Add water to the blended spinach to make it up to 240ml (1 cup).
- In a large bowl, mix the plain flour and gram flour together. Then add the spinach water and stir to form the pasta dough. Knead the dough until smooth.
- Roll out the pasta to a 1-2mm thick sheet, using either a rolling pin or a pasta machine. Dust the pasta with flour and roll it up lengthways. Cut slices of the roll, roughly 15mm thick, then unravel the spirals and dust the tagliatelle with flour.
- Bring a large saucepan of water to the boil and add the tagliatelle, to cook for 2-3 minutes. Strain the pasta and mix with the pesto and sundried tomatoes to finish.
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