Creamy Garlic Tagliatelle | Vegan

This is a paid collaboration with Garofalo.

If there is one food I could eat over anything else, it would always be pasta. It's one of the most versatile foods, obviously it can be eaten with so many different things and there are endless amounts of shapes to go with your favourite dish - what's not to love?!

So, today I thought I would share a classic dish with my own vegan friendly spin on it -  creamy garlic pasta using Garofalo's tagliatelle.

Garofalo have a huge variety of pastas available on their website, with ranges from durum wheat semolina, organic, whole wheat, gluten free and fresh - with all sorts of shapes and sizes to choose from! Check them out here and on Amazon and Ocado.

This recipe is also really quick and easy to make, so very ideal for a lot of people who don't have the time (though I can imagine we all have the time right now, being stuck in quarantine) or don't fancy following a super long recipe.

I also really love the addition of cauliflower and asparagus in this recipe as it gives the dish more texture and naturally delicious flavours!

- CREAMY ALFREDO TAGLIATELLE - 

Serves: 2    Prep: 5 mins   Cook Time: 15 mins

You will need: 

- 5 Garofalo Tagliatelle nests
- 1/4 of 1 large cauliflower, chopped into small florets
- 3 tbsp olive oil
- 2 tsp paprika
- salt and pepper, to taste
- 2 tbsp panko breadcrumbs, optional (to crisp up the cauliflower)
- 1/2 pack of asparagus
- 1 tsp garlic

For the sauce:

- 1 tbsp olive oil
- 3 tsp garlic
- 2 tbsp vegan butter
- 2 tbsp plain flour
- 1 cup dairy free milk
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Italian seasonings
- 2 tsp chilli flakes, optional
- ground black pepper, to taste
- 2 tbsp soya cream
- 1/4 cup nutritional yeast
- 3 tbsp fresh parsley, chopped (plus more for garnish)
- juice of 1/2 a lemon

Method:

1. Preheat the oven to 200C. Drizzle 1 tbsp of olive oil onto a baking tray and place the cauliflower florets on top. Drizzle another tablespoon of olive oil on top of the cauliflower and add the paprika and as much salt and pepper as you would like. Use your hands to coat the cauliflower well and finally sprinkle the panko breadcrumbs on top. Place the baking tray in the oven for 10 - 15 minutes, checking on the cauliflower every now and then.

2. Bring a large saucepan of water to a boil. Once boiling, add the tagliatelle and cook for 8 minutes.

3. In a medium / large cooking pot or wok, add 1 tbsp of olive oil on low heat. Add the garlic and vegan butter and wait for the butter to melt before adding in the flour. Stir everything together until a paste forms and slowly pour in the dairy free milk, whisking as you go so that there are no lumps.

4. Stir in the onion powder, garlic powder, chilli flakes, Italian seasonings and black pepper. The mixture is probably quite thin at the moment, so pour in the soya cream and whisk it so that the sauce begins to thicken. Add the nutritional yeast, parsley and lemon juice and stir until everything is well combined. Turn the heat down to the lowest. If you want to adjust the spices and add some extra, now would be a great time to do so.

5. In a smaller frying pan, add 1 tbsp olive oil and the garlic. Fry the asparagus for 3 minutes.

6. Drain the pasta and pour it into the sauce, coating it all completely. Serve into 2 separate bowls or for smaller portions, separate it into 3.

7. Remove the cauliflower from the oven and dish it up alongside the pasta, as well as the cooked asparagus. Finally add some more chopped parsley for garnish.

This recipe has quickly become one of my favourite ways to eat pasta as it's just so creamy and delicious! If you are interested in even more recipes, follow my instagram: @veganshannon and follow @garofalopastauk

What's your favourite pasta dish?

Love Always,

Shannon x