Vegetable tagliatelle Alfredo

Our easy vegetable tagliatelle Alfredo pasta is loaded with enough vegetables to make your salad jealous. This simple and creamy dish is perfect for busy weeknight dinners, or when you're feeling the need for some satisfying comfort food.

Main courses
A bowl of al fredo pasta with fresh brocolli, broad beans and asparagus
  • Preparation time 30 minutes (prep. time)
  • Serves 4

Ingredients

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

Method

  1. Place all the mangetout, asparagus, broccoli, broad beans and spring onions in a steamer and cook for 5 minutes until just starting to cook but still firm.
  2. Remove and refresh in chilled water, drain and leave to dry. Mix through the thinly sliced red onions. 
  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. 
  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.
  5. Stir frequently whilst simmering for around 5 -10 minutes or until the cheese has melted and the sauce is slightly thickened. Season to taste. 
  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.
  7. Add the cooked pasta and vegetables into the alfredo sauce on a low heat for 2-3 minutes, stir until combined and warmed through.
  8. Place into your bowls and top with the remaining grated cheese and fresh basil.