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Tagliatelle Peppers and Spinach

A very easy pasta dish. You can use gluten free pasta if you like and enjoy this creamy scrumptious dish any day of the week. The sweetness of the pepper prevails but you can add more red pepper flakes if you prefer.

I used tagliatelle pasta which are made with eggs but very light and soft!


Serves: 4

Preparation: 15 minutes.

Cooking time: 20 minutes.


  • Fresh Tagliatelle pasta 100gr each

  • Olive oil

  • 1 sweet onion, chopped

  • 2 gloves garlic, minced

  • 150 gr frozen spinach

  • 1 jar of roasted red bell peppers, roughly chopped

  • 200ml of unsweetened non-dairy milk (almond, rice, or else)

  • 2tbsp nutritional yeast

  • 2tbsp cornstarch

  • Red pepper flakes to taste

  • Parmesan cheese to taste (optional)

  • Salt and pepper.


Heat the oil in a medium size sauce pan over medium heat. Add the onion and cook for about 10 minutes add in some water until the onion is translucent. Add the garlic for 1-2 minutes then add the spinach and cook until heated. (You can put them in still frozen or leave them out of the freezer for a while before and add them when soft).

Remove from the heat. Add in the peppers, milk, nutritional yeast, cornstarch and pepper flakes. Blend the ingredients until smooth.

Place back over the heat, bring to boil and simmer for 5 minutes; the cornstarch will make it thicken. Season with salt and pepper.

Meanwhile cook the pasta to package directions. Add it to the pan, toss pasta and sauce, add some parmesan cheese and serve immediately.


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