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Fresh Tagliatelle in Savoury Veggie Sauce

with Garlic Butter Toasted Ciabatta

Cooking time

35 minutes

Servings

2/4

Calories

860 /serving

Here’s a clever way to make pasta night rib-stickingly delicious without the use of meat. You’ll love the full-bodied flavour that comes from pairing sun-dried tomato pesto with white miso paste and loads of garlic as the base for this sauce, adding grated zucchini and chopped mushrooms for a hearty consistency. Swirl in tender ribbons of fresh tagliatelle, and plunk down oven-toasted ciabatta dripping with garlic butter. Welcome to vegetarian heaven.

We will send you:

  • 100g Mirepoix
  • 2 Garlic cloves
  • 2 Zucchini
  • 170g Mushrooms
  • 10g White miso paste
  • 30g Vegetable demi-glace
  • 45ml Sun-dried tomato pesto
  • 225g Fresh tagliatelle
  • 1 Ciabatta roll

Contains: Eggs, Milk, Soy, Cashews, Wheat, Barley

You will need:

Medium pot
Large high-sided pan
Strainer
Sheet pan
Grater
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
36 g
Saturated Fat
11 g
Sodium
1350 mg
Total Carbs
113 g
Sugars
11 g
Protein
28 g
Fibres
7 g
Preparation
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Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. In a medium bowl, grate the zucchini and season with S&P; mix well to combine. Roughly chop the mushrooms. Mince the garlic. Halve the ciabatta lengthwise. In the microwave, heat 2 tbsp butter (double for 4 portions) in 15 second increments, until melted and add ½ the garlic.
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Start the sauce
Transfer the zucchini to a strainer. Using your hand, squeeze out any water by pressing the zucchini against the side of the strainer. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the drained zucchini to the pan in a single, even layer and cook, without stirring, 4 to 5 minutes, until starting to brown. Increase the heat to high. Add a drizzle of oil and stir in the mushrooms. Cook, stirring constantly, 2 to 3 minutes, until browned, then reduce the heat to medium.
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Boil the pasta
While the sauce cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Finish the sauce
To the pan of zucchini and mushrooms, add the remaining garlic and the mirepoix. Cook, stirring occasionally, 3 to 4 minutes, until fragrant. Add the sun-dried tomato pesto, miso, demi-glace and ½ the reserved cooking water; bring to a simmer and cook, stirring occasionally, 2 to 3 minutes, until slightly thickened and fragrant. Season with pepper to taste.
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Make the garlic butter ciabatta
While the sauce cooks, on a lined sheet pan, arrange the ciabatta halves, cut-sides up; brush with the garlic butter. Toast in the oven, 5 to 7 minutes, flipping halfway through, until golden brown and crunchy. Transfer to a cutting board and slice each ciabatta in half, crosswise, on an angle.
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Finish & serve
To the pan of sauce, add the cooked pasta. Toss well to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta and sauce between your plates. Serve with the garlic butter ciabatta on the side. Bon appétit!