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Vegetable tagliatelle Alfredo

This simple and creamy pasta dish is easy to make, so it's perfect for busy weeknight dinners, or when you feel in need of some satisfying comfort food.

  • 30 minutes prep. time
  • Serves 4
  • Vegetarian & vegan
A shallow white bowl with a fork, full of tagliatelle with a creamy vegetable sauce including mange tout and sliced red onion
Tagliatelle Alfredo is packed with vegetables, smothered in a creamy, cheesy sauce | © National Trust Images/William Shaw


  • 100g mangetout, sliced
  • 100g broccoli, chopped into small pieces
  • 100g asparagus, roughly chopped
  • 100g broad beans
  • ½ a bunch of spring onions, thinly sliced
  • 75g red onion, thinly sliced

For the sauce

  • 25g butter
  • 1 clove garlic, minced
  • 75ml double cream
  • 125ml milk
  • 100g Cheddar cheese, grated
  • 10g fresh parsley, finely chopped
  • 10g fresh oregano, finely chopped
  • Salt and pepper to taste

To serve

  • 200g tagliatelle
  • 100g Cheddar cheese, grated
  • 10g fresh basil, finely chopped



You could try this with any combination of fresh soft herbs and spring vegetables you might have. This recipe uses tagliatelle, but any pasta you already have would work just as well.

Step 1

Place the mangetout, broccoli, asparagus, broad beans and spring onions in a steamer and cook for 5 minutes, until just starting to cook but still firm.

Step 2

Remove and refresh the vegetables in chilled water, drain and leave to dry. Mix in the thinly sliced red onions.

Step 3

For the sauce

Place a pan over a medium heat and add the butter and garlic. Leave to sauté gently for 3–5 minutes or until the garlic is softening and colouring lightly. The butter should have started to darken slightly.

Step 4

Stir in the double cream and the milk and bring to the boil, reduce to a simmer and add the grated Cheddar cheese, parsley and oregano.

Step 5

Simmer for around 5–10 minutes, stirring frequently, or until the cheese has melted and the sauce is slightly thickened. Season to taste.

Step 6

Place a pan of salted water on a high heat and bring to the boil. Add the pasta and cook for 10–12 minutes until al dente, then drain.

Step 7

Add the cooked pasta and vegetables into the Alfredo sauce and cook on a low heat for 2–3 minutes, stirring until combined and warmed through.


Step 8

Place the pasta and sauce into bowls and top with the remaining grated cheese and fresh basil.

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