Vegetarian tagliatelle with lentils, tomatoes and cheese

Lentils but not as you know them.

Not your average lentil dish, this sensation has plenty of goodness by the forkful.

With the earthy richness of red lentils, the vibrant hues of spinach and tomato, and a touch of creamy indulgence, this dish is sure to satisfy your pasta cravings. 




Heat oil in a large frying pan over medium heat. Add eschalot and cook for 2-3 minutes. Add garlic and cook for 30 seconds, then add turmeric and stir for 30 seconds or until fragrant. Add lentils and stir to coat. Add stock. Simmer for 5 minutes.


Meanwhile, cook tagliatelle in a large saucepan of boiling salted water following pack instructions. Drain, reserving ½ cup cooking liquid.


Add spinach and tomato to the lentil mixture and simmer for 2-3 minutes or until the tomato has broken down slightly. Add cream, cooked tagliatelle, and enough reserved cooking liquid to form a sauce. Season. Top with grated parmesan and serve.

Is tagliatelle vegan?

Traditional tagliatelle is not vegan because the dough typically contains eggs. However, some varieties of tagliatelle may be vegan if made without eggs.

How to boil tagliatelle pasta?

To boil tagliatelle pasta, bring a large pot of salted water to a rolling boil. Add the tagliatelle pasta to the boiling water and cook according to the package instructions or until the pasta is al dente, which typically takes around 8-10 minutes. Stir the pasta occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse it briefly with cold water to stop the cooking process.

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