5 May 2018

Garlic & Lemon Tagliatelle

Pasta has always been one of my favourites, there are so many different kinds, all perfect for various sauces. This next dish is one I found myself making often, cooking everything up in my cast iron and swirling through the cooked tagliatelle, so the silky sauce coated each al dente strand of pasta.

Flavoured with the incredible aromatics of garlic, lemon, chili and fresh herbs and given an extra umami punch from dried porcini mushrooms and a shaving of vegan parmesan, this pasta dish is the perfect spring meal. Making the most of the beautiful spring asparagus, Tenderstem broccoli, peas and baby leeks, this incredible dish can be pulled together in under 15 minutes and is best enjoyed in the sunshine (isn't everything?!).

Finish your pasta dish off with a generous drizzle of good extra virgin olive oil and fresh black pepper and mop up every last bit of flavour with a chunk of sourdough! Speaking of delicious olive oil..in the summer I'll be visiting Sorrento in Italy - if any of you have ever been and can recommend any spots that serve pasta made without egg, please leave me a comment below. I'd love to hear about your vegan experiences in Sorrento, Naples and the Amalfi Coast! 

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Spring Tagliatelle | Serves: 4 | Time: 20 mins

You'll need

  • Saucepan
  • Colander
  • Sauté pan
  • Chopping board
  • Knife
  • Mug


  • 250g tagliatelle
  • 1 cup dried porcini mushrooms
  • Splash olive oil
  • 4 baby leeks
  • 4 large garlic cloves
  • 200g tenderstem broccoli
  • 1/2 tsp chili flakes
  • juice 1/2 lemon + zest
  • 200g asparagus
  • 1 cup peas
  • 1/2 cup vegan parmesan, finely grated
  • 2 tbsp parsley, finely chopped
  • 2 tsp mint, finely chopped
  • Salt
  • Pepper


  1. Soak the mushrooms in a cup of boiling water. Boil the pasta in lightly salted water until al dente and drain.
  2. Wash the leeks, cut into quarters lengthways and then thinly slice, crush the garlic and add to the pan with a splash of oil on a medium heat. Cut the broccoli into 3 and add to the pan along with the chili flakes and lemon juice and zest, then pour in the mushrooms along with most of the soaking liquid, leaving the last of the water, which may contain a little grit. Turn the heat up and cook off 3/4 of the liquid, then chop the asparagus into 3 and add to the pan along with the peas, vegan parmesan, parsley and mint. 
  3. Add the cooked pasta and stir around, season as needed with salt, then serve up with a drizzle of extra virgin olive oil and a good amount of freshly cracked black pepper and enjoy!
Cassidy xx