1tspvegetarian Worcester sauce(or regular Worcestershire sauce for non-vegetarian)
1tbspcornflour mixed with 3 tbsp cold water, to form a slurry, (cornstarch in USA)
2tbspcrème fraiche
Pasta:
300g(10.5 oz) fresh tagliatelleor swap with your favourite fresh pasta
To Serve:
20baby basil leaves
4tbspshaved vegetarian Italian-style hard cheese (or parmesan for non- vegetarian)
large pinchblack pepper
Instructions
Preheat the oven to 180C/375F (fan).
Place the tomatoes in a roasting tin along with the red and yellow bell peppers, mushrooms, courgette, onion, garlic, olive oil, balsamic vinegar, salt, pepper, oregano, and paprika.
20 cherry tomatoes, 1 red bell pepper, 1 yellow bell pepper, 12 button mushrooms, 1 medium courgette (zucchini), 1 large red onion, 2 cloves garlic, 2 tbsp olive oil, 1 tsp balsamic vinegar, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1 tsp paprika
Toss every together to evenly distribute the oil and seasoning.
Place in the oven to cook for 25 minutes, until the vegetables are tender and just starting to char a little at the edges.
Stir in the tomato puree, vegetable stock, and Worcester sauce. Place back in the oven for 10 minutes.
2 tbsp tomato puree, 240 ml (1 cup) hot vegetable stock, 1 tsp vegetarian Worcester sauce
Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle, as per the pack instructions (usually cook for 3-4 minutes). Then drain, reserving a cup of the pasta cooking water.
300 g (10.5 oz) fresh tagliatelle
Remove the vegetable mixture from the oven and stir in the cornflour slurry. This should thicken the sauce slightly.
1 tbsp cornflour
Add in the cooked tagliatelle, crème fraiche and a good splash (about ¼ cup) of the reserved pasta cooking water. Toss together to mix. Add in more pasta water if you want to loosen up the sauce further.
2 tbsp crème fraiche
Divide between four bowls and top with basil leaves, grated cheese, and a sprinkling of black pepper.
4 tbsp shaved vegetarian Italian-style hard cheese, 20 baby basil leaves, large pinch black pepper
Video
Notes
Can I make it ahead?Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days.Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.Can I freeze it?No, I don't recommend freezing this dish. It makes the vegetables kind of mushy upon defrosting.Ingredient swaps
Swap out some of the vegetables for your favourite vegetables - asparagus, green beans, small cubes of butternut squash or sweet potato all work well (add them in at the same time as the rest of the vegetables).
Add frozen peas or tinned/frozen sweetcorn (add these in with the stock).
Stir in wilting leaves such as baby spinach or watercress at the end.
Swap out the tagliatelle for your favourite pasta - use fresh or dried and cook as per the pack instructions before adding in.
How to scale up and scale down this recipe
Double the recipe to serve 8:
You'll need a LARGE roasting tray - large enough to ensure you can put the vegetables in a single layer. Double everything EXCEPT the stock. Go with 420ml (1 + 3/4 cups).
Add 5-10 minutes to the time when roasting the vegetables.
Add 10 minutes to the time when the stock goes in.
Halve this recipe to serve two people:
Halve everything EXCEPT the stock. Use 3/4 of the amount of stock which is 180ml (3/4 cup).
Use the same timings as with the original recipe.
Nutritional information is approx. per serving (this recipes serves 4).