Creamy Vegetable Tagliatelle

Name: Creamy Vegetable Tagliatelle
Cuisine: European, Italian, Mediterranean
Ingredients: 150 g dried tagliatelle; 240 g mixed carrot, broccoli, baby corn and sugar snap peas; 10 ml olive oil; 1 garlic clove, crushed; 1 lemon, zest; 100 g light soft cheese with garlic and herbs; 1 tbsp flat-leaf parsley, chopped; 30 ml reserved pasta cooking water; Salt and pepper

4 steps

Saved Co-op recipe. Any vegetables to hand may replace the prepared vegetable mix.

Updated at: Fri, 23 Oct 2026 19:32:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1048.7 kcal (52%)

Total Fat34.1 g (49%)

Carbs153.8 g (59%)

Sugars21.6 g (24%)

Protein34.7 g (69%)

Sodium1447.4 mg (72%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

150gdried tagliatelle

240gcarrot

10mlolive oil

100glight soft cheese with garlic and herbs

1 Tbspflat-leaf parsley

chopped

30mlpasta cooking water

reserved

salt

pepper

Instructions

Step 1

Cook the pasta following its packet instructions. Reserve 30 ml cooking water, then drain and set aside.

Step 2

Boil the mixed vegetables for 4 minutes. Drain and cut larger pieces into bite-size chunks.

Step 3

Heat the oil in the pasta pan and gently cook the garlic for 1 minute. Add the lemon zest, soft cheese, vegetables, pasta, reserved water and parsley.

Step 4

Season, toss until evenly mixed and heat through gently. Serve immediately.