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Tagliatelle with green sauce recipe

Tagliatelle with green sauce recipe


  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Tagliatelle

This simple vegetable and yogurt sauce is ready in as little time as it takes to cook and drain the fresh pasta. A salad of crisp radicchio and Lollo Rosso lettuce is a good accompaniment.

4 people made this

IngredientsServes: 4

  • 225 g (8 oz) baby spinach, thick stalks discarded
  • 100 g (3½ oz) watercress, thick stalks discarded
  • 125 g (4½ oz) frozen peas
  • 500 g (1 lb 2 oz) fresh tagliatelle
  • 2 tsp cornflour
  • 200 ml (7 fl oz) Greek-style yogurt
  • 4 tbsp chopped parsley
  • 6 sprigs of fresh basil, torn into pieces
  • salt and pepper

MethodPrep:5min ›Cook:8min ›Ready in:13min

  1. Rinse the spinach and watercress and place in a large saucepan with just the water clinging to the leaves. Cover and cook over a moderate heat for 2 minutes, stirring and turning the vegetables occasionally, until they have wilted.
  2. Add the peas and cook uncovered for 2 minutes – there should be enough liquid to cook them. Tip the greens and their liquid into a bowl. Set aside.
  3. Cook the pasta in a large saucepan of boiling water for 3 minutes, or according to the packet instructions, until al dente.
  4. Meanwhile, blend the cornflour to a smooth paste with the yogurt, and put into the pan used for cooking the vegetables. Stir over a moderate heat until it is just bubbling. Add the vegetables, parsley, basil and seasoning to taste and stir well. Heat the sauce through, then remove the pan from the heat.
  5. Drain the pasta and add to the sauce. Toss to mix with the sauce, then serve.

Another idea

For a creamy broccoli and pea sauce, replace the spinach and watercress with 200 g (7 oz) broccoli. Cook the broccoli in a little boiling water for 5–8 minutes, then drain, refresh in cold running water, drain well again and return to the pan. Mash the broccoli with a potato masher, then add the yogurt mixed with the cornflour and 5 tbsp semi-skimmed milk. Stir in 125 g (4½ oz) frozen peas and 2 spring onions, finely chopped. Bring to the boil, stirring, and cook for 1–2 minutes to thicken. Season to taste and add a dash of lemon juice if you like. Toss with the freshly cooked pasta, then sprinkle with plenty of chopped parsley.

Plus points

Cream-based sauces are always popular for pasta dishes. Traditionally, the sauces are made with heavy cream and cheese. This recipe uses low-fat yogurt to create a creamy sauce that is much lower in fat. * Heat can destroy vitamin C. The best way to cook leafy green vegetables, such as spinach and watercress, and still retain the maximum vitamin C, is to wilt them briefly. * Peas provide protein. They are also rich in fibre, some of it soluble, and this helps to keep blood sugar levels and cholesterol under control.

Each serving provides

Excellent source of vitamin A. Good source of calcium, folate, vitamin C, vitamin E. Useful source of copper, iron, niacin, vitamin B2, zinc.

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Green Tagliatelle with Three Cheeses

Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative.

This is quick, simple and delicious. Vegetarians may like to know there is a vegetarian 'style' parmesan cheese from Bookham and Harrison Farms Ltd.

This recipe is from Delia's One Is Fun!. Serves 1


What’s in this green sauce for pasta?

Here’s a list of every ingredient you need to make this recipe. You need less than 10, and it comes together in under 30 minutes.

  • Pasta: I used rigatoni with grooves, which helps the sauce stick to the noodles. You can use your favorite kind of pasta, but I recommend something with grooves, curves or ridges. Fusilli, cavatappi, and rotini would all work well. Alternatively, you can use long strand pasta, such as spaghetti, linguine, or tagliatelle.
  • Spinach: This pasta sauce recipe includes a whole bag of baby spinach. Spinach has a very mild taste, which blends seamlessly with the other flavors in this sauce. You can swap it for another leafy green like kale or arugula. Just note that the flavor of the greens may be more pronounced in the sauce.
  • Basil: You’ll add a handful of fresh basil to add a little flavor complexity to the sauce. Feel free to experiment with other fresh herbs, such as cilantro, parsley, or dill.
  • Parmesan cheese
  • Garlic
  • Lemon juice
  • Olive oil
  • Red pepper flakes
  • Salt
  • Pepper

This pasta sauce recipe is vegetarian, gluten-free, soy-free, egg-free and keto-friendly. To make the entire dish gluten-free, you can use bean or legume based pasta instead of wheat pasta.


Tagliatelle with Lamb in a Green Peppercorn Sauce

Summer may be here but I’m not ready to give up some of that good ol’ comfort food. I may love my salads above all, but sometimes you just need to give into those cravings and enjoy a big plate of pasta. This time I thought I’d step it up a notch – the result, tender lamb filet in a creamy peppercorn sauce. Pretty swanky, pretty delish.

I ate something similar in a restaurant a few weeks back and have been craving it ever since. So here’s my take on it. I’m pretty sure the restaurant used white wine and a lot of cream, I went for a variation using red wine and mascarpone (since that’s what as in the fridge, and honestly it’s my preference). I must say, it’s not the prettiest of pasta dishes, but its damn delicious. Easy to make and ready in minutes – serve this one with a simple green salad, some crusty bread and a glass of Nero d’ Avola, with its delicious black fruits and black pepper flavor, reminiscent of a big Shiraz.


List of Ingredients

  • 3 CUPS of all-purpose flour
  • 9 OZ. of egg yolks (around 10)
  • pistachio paste
  • shelled pistachios
  • salmon roe
  • shallot, chopped
  • extra-virgin olive oil
  • salt

Method

For the pistachio tagliatelle with salmon roe recipe, start by making the pasta. In a bowl, combine the flour, egg yolks, 1 Tbsp. pistachio paste, and a pinch of salt. Add 2 Tbsp. water or a bit more and knead until you obtain a smooth dough. Keep some water on hand in case you need to add it as you knead. Cover with plastic wrap and place in the refrigerator for one hour.

Flour a work surface and roll out the dough until it is paper thin around 1/8" thick. Fold the edges into the center of the dough so that they meet in the middle, but don’t overlap. Again, fold the ends so that they meet in the middle, then use a knife to cut the dough in 1⁄2” strips and unravel the noodles.

Sauté the shallot in a pan with a drizzle of olive oil for 2-3 minutes. Add 2 Tbsp. water and 1 Tbsp. pistachio paste and cook until dissolved and a liquid has formed.

Bring a large pot of water to a boil and salt, and cook the tagliatelle for 1 minute. Drain, then toss in the sauce.

To serve: Divide the pasta into serving dishes and top with chopped pistachios and salmon roe.

Advance tip: To prepare pistachio paste at home, freeze 1⁄4 lb. shelled pistachios, then blend with a splash of sparkling water to obtain a firm paste. Place it in an airtight jar and keep in the fridge: it will last for 3-4 weeks. The carbon dioxide in the sparkling water will maintain the pistachios’ bright green color.


Even smarter

Mascarpone, crème fraîche and parmesan contain a lot of fat, but also provide us with a lot of calcium: the mineral strengthens bones and teeth, among other things. Spinach supplies plenty of folic acid. The B vitamin is involved in blood formation and cell renewal and is particularly important for pregnant women, as it can prevent malformations in the unborn child.

If you would like to prepare the creamy pasta with less fat, you can also replace crème fraîche and mascarpone with sour cream. Instead of spinach, you should definitely try the dish with kale in winter - it not only provides a lot of flavour but also plenty of vitamin C.


  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, very finely chopped
  • ¼ teaspoon crushed red pepper
  • 1 28-ounce can plum tomatoes, drained and chopped
  • 12 ounces long thin green beans, ends trimmed, cut into 6-inch lengths
  • ½ cup reduced-sodium chicken broth or water
  • Salt & freshly ground pepper to taste
  • 1 pound whole-wheat tagliatelle, or fettuccine
  • 2/3 cup grated ricotta salata, or crumbled feta cheese

Heat oil in a large saucepan over medium-low heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add red-pepper flakes and cook, stirring, for 30 seconds to release their fragrance. Add tomatoes, increase heat to medium-high and saute, stirring often, until the tomatoes break down and begin to form a sauce, about 10 minutes.

Add beans, broth (or water), salt and pepper. Stir to coat the beans, cover and adjust the heat to maintain a bare simmer. Cook until the beans are very tender, 1 1/2 to 2 hours, stirring occasionally. Stir often near the end of cooking to prevent scorching. (The cooking time will vary depending on the thickness of the beans.) Taste and adjust seasonings.

Cook tagliatelle (or fettuccine) in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the pasta-cooking water and drain the rest. Return the tagliatelle to the cooking pot. Add the sauce and toss, adding a little of the reserved pasta-cooking water if needed to help the sauce coat the noodles. Transfer to warm plates. Top each serving with ricotta salata (or feta).


  • 2 tablespoons extra-virgin olive oil, divided, plus more to taste
  • 2 cloves garlic, smashed
  • 7 thin asparagus spears
  • 2 ½ cups sliced button mushrooms
  • ¾ cup dry white wine
  • salt and freshly ground black pepper to taste
  • 1 (16 ounce) package tagliatelle pasta
  • 5 tablespoons grated Parmesan cheese

Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips.

Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper.

In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water.

Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.


Tagliatelle con Salsicce e Porcini Tagliatelle with Sausages, Rosemary and Porcini Mushrooms

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my tagliatelle with sausages, rosemary and porcini mushrooms for you to enjoy.

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms, you can leave them out – Buon Appetito!

Ingredients

  • 400g Italian Sausages or Good Quality Pork Sausages
  • 6 Tablespoons Olive Oil
  • 1 Leek, Washed & Finely Chopped
  • 2 Tablespoons Fresh Rosemary Leaves, Finely Chopped
  • 50g Dried Porcini Mushrooms, Soaked In Warm Water For 15 Minutes, Drained
  • 100ml Dry White Wine
  • 150ml Double Cream
  • 500g Fresh Egg Tagliatelle
  • To Taste Salt & Pepper

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Feast your eyes on the finest tagliatelle with sausages, rosemary and porcini mushrooms! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Remove the skins from the sausages and place the meat mixture in a bowl.
  2. Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.
  3. Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes.
  4. Pour in the wine and cook for a further minute to allow the alcohol to evaporate.
  5. Pour in the cream, mix everything together and cook for 1 minute. Set aside.
  6. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
  7. Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.
  8. Serve immediately.

Once you’re done, simply sit back and enjoy your tagliatelle with sausages, rosemary and porcini mushrooms and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.


Preheat the oven to 350°F. In a large bowl, toss the tomatoes, chili, fennel, garlic, and half of mint with olive oil and season with salt and pepper. Transfer to a rimmed baking sheet. Cover tightly with foil, and roast for 30 minutes. Remove foil, increase heat to 400°F, and continue roasting until lightly browned, about 15 minutes longer.

Remove vegetables from oven and toss together in a large saucepan to incorporate. Season to taste with salt and pepper and keep warm. Cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid. Toss pasta with sauce, adding liquid as desired until sauce reaches desired consistency. Sprinkle with remaining mint and serve, passing grated cheese at the table.