Summer Pasta Sauce with Tagliatelle

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5 from 1 vote

Summer Pasta Sauce with Tagliatelle

This is so tasty. You can cram 6 vegetables into this pasta sauce and it's great for freezing. If you need to disguise the vegetables, put it through the blender. I make large batches of this in the summer. It's great to have on standby for those days when you just don't have enough time.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Season: Summer
Type: Vegan, Vegetarian
Diet: Dairy Free
Servings: 4
Calories: 515kcal


  • 2 tbsp olive oil organic, fairtrade
  • 1 aubergines organic, cubed
  • 1 red onion organic, peeled and diced
  • 1 red pepper organic, de-seeded and diced
  • 1 yellow pepper organic, de-seeded and diced
  • 1 courgette organic, diced
  • 12 nests tagliatelle organic, 3 nests per adult, 2 per child
  • 500 g passata organic
  • 1 tbsp sweet onion relish organic, optional
  • 150 g spinach organic
  • 40 g Parmesan cheese organic, grated, to serve (optional)


  • Add the olive oil to a large pan and gently fry the onion until soft.
  • Add the peppers, courgette and aubergine and fry for 7 - 8 minutes.
  • Put the tagliatelle in a large pan of lightly salted boiling water and cook as per the packet instructions, then drain.
  • Add the passata and sweet onion relish to the vegetables and simmer for 5 minutes.
  • Stir in the spinach 2 minutes before the pasta is ready.
  • Serve the tagliatelle with the pasta sauce over the top and a sprinkle of parmesan cheese.


In a hurry or not all eating together?
The sauce can be cooked in advance and re-heated when ready. If you are in a real hurry, use fresh tagliatelle which only takes a few minutes to cook.


Calories: 515kcal | Carbohydrates: 83g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 104mg | Sodium: 224mg | Potassium: 827mg | Fiber: 12g | Sugar: 18g | Vitamin A: 5600IU | Vitamin C: 188.1mg | Calcium: 190mg | Iron: 1.8mg

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