Baby Vegetable Pasta Recipe

Use a good selection of colourful baby vegetables to make this vegetarian pasta meal.

Difficulty

Prep Time

10 minutes

Cooking Time

20 minutes

Serves

Serves: 5- 6
Print Recipe

Recipe Ingredients

Pasta

  • 250 g tagliatelle or fettucine pasta
  • 5 ml salt
  • 1.25 litres boiling water
  • 5 ml SPAR olive or sunflower oil

Vegetables

  • 400 g total of a combination of your favourite baby vegetables such as: mange-
  • tout peas, SPAR Freshline baby corn, baby carrots, SPAR
  • Freshline patty pans, baby marrows (halved if not very small),
  • baby button mushrooms
  • 150 g cherry tomatoes

Sauce

  • 30 g SPAR butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 50 g slivered almonds
  • 60 ml SPAR cake flour
  • 40 g pkt grated Parmesan cheese
  • 500 ml SPAR fresh cream
  • salt and freshly ground black pepper to taste

Recipe Method

  1.  Boil the pasta in salted fast-turning water, in a deep pot on the stove, until just tender.
  2. While pasta is cooking, gently cook the butter, onion and almonds together for 4 minutes, stirring a few times. Add the garlic, then stir in the flour, cream and Parmesan. Microwave uncovered, stirring often until creamy and thickened. Season to taste, then fold in the drained cooked vegetables. Set aside.
  3. Turn the pot of pasta into a colander and shake off the excess water.
  4. Gently combine the pasta with the vegetables and sauce. Serve immediately.

Hints & Tips

Recipe tested in a 900Watt microwave oven. Adjust times according to your oven.
Half the amount of cream may be substituted with milk to reduce cost and richness for everyday meals.

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