Tagliatelle with Lemon Spinach Sauce

Frozen spinach is a great standby for this recipe. Allow to thaw, then make sure all the excess water is pressed out before adding it to the lemon yoghurt.

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Recipe by Cook Vegetarian
Serves 4
Ready in Under 15 Mins

Ingredients

  • 400g fresh spinach
  • 400g tagliatelle
  • 2 tbsp olive oil
  • 1 small red pepper, seeded and chopped
  • 2 garlic cloves, crushed
  • 250ml Onken Sicilian Lemon Yogurt
  • a little grated nutmeg
  • 40g pine nuts, lightly toasted
  • freshly grated vegetarian Parmesan-style cheese (optional)

How To Cook

  1. Put the spinach into a large steamer and cook 3-4 minutes until wilted, remove and press out as much water as possible. Tip onto a board and chop or process briefly in a food processor, then set aside. Bring a large pan of slightly salted water to the boil and add the tagliatelle. Cook for eight minutes until just tender.
  2. Meanwhile, heat the oil in a large frying pan, add the red pepper and cook over a medium heat for 3-4 minutes until beginning to soften. Add the garlic and cook a further minute.
  3. Stir in the spinach and lemon yoghurt and gently heat through. Season with salt and pepper and add a little freshly grated nutmeg.
  4. Drain the pasta. Return to the pan, add the spinach sauce and toss together until the pasta is evenly coated.
  5. Serve in warm bowls and scatter over the toasted pine nuts and grated veggie Parmesan-style cheese.
    6. www.onken.co.uk
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Tagliatelle with Lemon Spinach Sauce
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in Under 15 Mins
    Ingredients
  • 400g fresh spinach
  • 400g tagliatelle
  • 2 tbsp olive oil
  • 1 small red pepper, seeded and chopped
  • 2 garlic cloves, crushed
  • 250ml Onken Sicilian Lemon Yogurt
  • a little grated nutmeg
  • 40g pine nuts, lightly toasted
  • freshly grated vegetarian Parmesan-style cheese (optional)
    How to Cook
  1. Put the spinach into a large steamer and cook 3-4 minutes until wilted, remove and press out as much water as possible. Tip onto a board and chop or process briefly in a food processor, then set aside. Bring a large pan of slightly salted water to the boil and add the tagliatelle. Cook for eight minutes until just tender.
  2. Meanwhile, heat the oil in a large frying pan, add the red pepper and cook over a medium heat for 3-4 minutes until beginning to soften. Add the garlic and cook a further minute.
  3. Stir in the spinach and lemon yoghurt and gently heat through. Season with salt and pepper and add a little freshly grated nutmeg.
  4. Drain the pasta. Return to the pan, add the spinach sauce and toss together until the pasta is evenly coated.
  5. Serve in warm bowls and scatter over the toasted pine nuts and grated veggie Parmesan-style cheese.
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