This vegetable pasta has a lovely light sauce with vegetables which can be served with almost any kind of pasta and you can vary the vegetables according to your taste.

I sometimes use peeled deseeded and chopped tomato instead of cherry tomatoes. You can make the sauce in advance and then cook the pasta just before serving.

Ingredients

200g (7 oz) tagliatelle
2  tbsp olive oil
1 onion, finely chopped
1 clove garlic , crushed
1 small yellow pepper, cut into strips
100g broccoli florets
1 medium courgette, sliced thinly and cut in half
125 ml crème fraiche
200 ml vegetable  stock
8 cherry tomatoes, halved
75g Parmesan cheese, grated
A little salt and freshly ground black pepper

Method:

Cook the tagliatelle in a large pan of lightly salted boiling water according to the directions on the packet.

Heat the oil in a heavy bottomed frying pan and sauté the onion and garlic for 3 minutes.

Add the yellow pepper, broccoli and courgette and sauté for about 7 minutes or until tender.

Stir in the crème fraiche and the vegetable stock and bring to a simmer.

Stir in the cherry tomatoes and simmer for 1 minute, then stir in 50g of the Parmesan cheese and season to taste.

Toss the drained tagliatelle with the sauce.

Serve with the extra Parmesan cheese to sprinkle on top if you wish. 

Information:
MAKES 4 PORTIONS