- 30 mins
Ingredients
- • 4 nests tagliatelle pasta
- • 1 tbsp oil
- • 2 small onions, cut into wedges
- • 1-2 cloves garlic, finely chopped
- • 1 zucchini, diced
- • 2 yellow peppers, diced
- • 15 oz can tomato, diced
- • 1 cup vegetable stock
- • 4 tbsp cream cheese
- • 1 tbsp tomato paste
- • 1 tbsp dried mixed herbs
- • 1 tbsp cornstarch, mixed with 2 tbls cold water (if needed)
- • thyme for garnish
Preparation
Step 1
Cook the pasta as per the package instructions.
Meanwhile, heat the oil in a pan and sauté the onions and garlic for about 5 mins.
Add the zucchini, peppers and tomatoes and cook for a couple more mins.
Add the vegetable stock, bring to a boil, then stir in the cream cheese, tomato paste and mixed herbs and simmer for about 5 mins.
Add the cornstarch slurry and cook for another 2 mins until sauce has thickened. Serve with the drained pasta and garnish with thyme leaves.
Note:
I did not use the vegetable stock, I used a large can of diced tomatoes with the juice. I used about 1/3 of an 8oz block of cream cheese. The sauce thickened perfectly without using cornstarch.
Any veggies can be used, I used asparagus instead of zucchini.