Tagliatelle with Mediterranean Vegetables and Pesto Recipe at MyDish

Tagliatelle with Mediterranean Vegetables and Pesto

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Method

  • 1.Chop aubergine into strips or however you prefer, put into a bowl and sprinke with salt and shake around - leave while you prepare other veg (this is because aubergine can taste bitter and the salt takes that away.)

  • 2.Chop onion, chop peppers into short strips

  • 3.Heat some oil in a large frying pan, once hot add the garlic, the chilli and the red onion, cook until onion is soft and just starting to brown

  • 4.Add the peppers and cook until they are mostly soft but still a slight crunch

  • 5.Add aubergine and cook the whole lot together, adding generous amounts of black pepper
  • - make sure the aubergine has darkened and softened (so the colour is a bit mushroom like)

  • 6.Add the cream cheese and pesto, mix it all together with the vegetables,

  • 8.In the meantime as the sauce is simmering boil some water for the pasta, add about half the pack in and cook as per the packet instructions (usually about 4 minutes) - I sometimes slightly undercook mine because it will soften further once it gets into the sauce mixture and you don't want it to be over done

  • 9. Once cooked, drain the pasta and add it to the veg and sauce mix, you will need to mix it all together for awhile. Add more pepper if you think it needs it, cook for a further two minutes and then serve with a salad and parmasan cheese on top

  • To serve:
  • I usually serve it with the following salad:
  • Baby spinach leaves, with plum tomato halves, cucumber strips and one avacado, sprinked with pine nuts (dry toasted in a saucepan first) and with a basil/pesto based salad dressing

    • Tips

    • When you add the cream cheese and pesto to the vegetables, make sure the cheese and pesto is properly mixed - also make sure the sauce cooks for around 5 minutes before you add the pasta so that all the flavours combine properly - you might want to add more pesto or cream cheese as it is cooking to make it taste more or less creamy.

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    Ingredients

    • 1 or 2 garlic cloves. finely chopped
    •  ½ a red onion
    • 1 Sweet red pepper
    • ½ green pepper
    • ½ aubergine
    •  approx 1/3 tub philladelphia light spread
    •  ½ a jar (or as much or as little as you like) red pesto ( ould also use green if you prefer)
    •  plenty of ground black pepper
    •  A squeeze of red chilli paste or a fresh red chilli (chopped)
    •  chilli olive oil
    •  ½ a pack of fresh tagliatelle pasta
    •  fesh parmasan cheese

    By Views 1143  Added Sun May 2 2010


    This is a dish I often cook my non vegetarian friends when they come round for dinner to prove you don't need to add meat for a dish to be tasty! Read More

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