Creamy Tagliatelle

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A creamy pasta sauce is another vital recipe for your vegan repertoire. I recommend serving with tagliatelle, macaroni or in lasagne. If you have the ingredients in (and I recommend you do) then this recipe is quick and easy and a perfect weeknight option. Ready…start your blenders!

Sauce ingredients

  • 1 cup soya milk
  • 1/3 cup softened cashews (soak overnight in water – you’ll thank me!)
  • 1 tbsp margarine
  • 1 tbsp dijon mustard
  • 1 tsp tahini
  • 2 tbsp nutritional yeast
  • 3 cloves garlic
  • salt & pepper to taste
  • 1 tsp cornflour

Pasta Ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 medium courgette, chopped
  • 1 small broccoli, chopped
  • Tagliatelle – enough for 2


Blend the sauce ingredients together in your blender/food processor until completely smooth.

Heat a pot of salted water for your tagliatelle – make sure it is egg free! Sainsbury’s has a splendid own brand 100% durum wheat variety.

Heat a little olive oil in a pan, and sauté the garlic, onions and courgette for 5 mins. Add the broccoli and heat for a further 5 minutes. Add the pasta to the pot of water and add the creamy sauce to the garlic, onions, etc. Keep the sauce on a low heat while your pasta cooks.

Finally, drain the pasta when cooked, and mix with the creamy sauce.

Serve with a salad and/or some garlic bread and a little vegan parmazano on top. Enjoy!


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