Share your love for cooking with this beautiful vodka-infused pasta, with a symphony of flavours – from the strands of beetroot tagliatelle, chilli & herb blend, tangy tomato paste, & creamy crème fraîche. It’s a culinary lovesong on a plate, Chef!
Vegetarian Tagliatelle Alla Vodka
Vegetarian Tagliatelle Alla Vodka
with a side salad & Italian-style hard cheese
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Beetroot Tagliatelle
- Chilli & Herb Blend
- Creme Fraiche
- Danish-style Feta
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Lemon Juice
- Onion
- Onions
- Salad Leaves
- Tomato Paste
- Vodka
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving 100ml of pasta water, and toss through a drizzle of olive oil.
ALL THE Almonds
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALLA Vodka
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the chilli & herb blend (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the vodka and simmer until almost all evaporated, 30-60 seconds.
ALL TOGETHER
Once the Vodka has reduced, add the tomato paste, the reserved pasta water, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce is too thick. Remove from the heat and stir through a knob of butter, ½ the grated cheese, the cooked pasta, and seasoning.
SIMPLE SALAD
In a salad bowl, combine a drizzle of olive oil, the lemon juice (to taste), a sweetener (to taste), and seasoning. Toss through the rinsed salad leaves, the drained feta and ½ the toasted Almonds.
Vodka + PASTA = BELLISSIMA!
Plate up a hearty spoonful of the pasta alla Vodka. Sprinkle over the remaining nuts and grated cheese. Side with the dressed salad. Buon appetito!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving 150ml of pasta water, and toss through a drizzle of olive oil.
ALL THE Almonds
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALLA Vodka
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the chilli & herb blend (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the vodka and simmer until almost all evaporated, 30-60 seconds.
ALL TOGETHER
Once the Vodka has reduced, add the tomato paste, the reserved pasta water, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce is too thick. Remove from the heat and stir through a knob of butter, ½ the grated cheese, the cooked pasta, and seasoning.
SIMPLE SALAD
In a salad bowl, combine a drizzle of olive oil, the lemon juice (to taste), a sweetener (to taste), and seasoning. Toss through the rinsed salad leaves, the drained feta and ½ the toasted Almonds.
Vodka + PASTA = BELLISSIMA!
Plate up a hearty spoonful of the pasta alla Vodka. Sprinkle over the remaining nuts and grated cheese. Side with the dressed salad. Buon appetito!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving 200ml of pasta water, and toss through a drizzle of olive oil.
ALL THE Almonds
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALLA Vodka
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-6 minutes (shifting occasionally). Add the grated garlic and the chilli & herb blend (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the vodka and simmer until almost all evaporated, 1-2 minutes.
ALL TOGETHER
Once the Vodka has reduced, add the tomato paste, the reserved pasta water, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce is too thick. Remove from the heat and stir through a knob of butter, ½ the grated cheese, the cooked pasta, and seasoning.
SIMPLE SALAD
In a salad bowl, combine a drizzle of olive oil, the lemon juice (to taste), a sweetener (to taste), and seasoning. Toss through the rinsed salad leaves, the drained feta and ½ the toasted Almonds.
Vodka + PASTA = BELLISSIMA!
Plate up a hearty spoonful of the pasta alla Vodka. Sprinkle over the remaining nuts and grated cheese. Side with the dressed salad. Buon appetito!
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving 250ml of pasta water, and toss through a drizzle of olive oil.
ALL THE Almonds
Place the Almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ALLA Vodka
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-6 minutes (shifting occasionally). Add the grated garlic and the chilli & herb blend (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the vodka and simmer until almost all evaporated, 1-2 minutes.
ALL TOGETHER
Once the Vodka has reduced, add the tomato paste, the reserved pasta water, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce is too thick. Remove from the heat and stir through a knob of butter, ½ the grated cheese, the cooked pasta, and seasoning.
SIMPLE SALAD
In a salad bowl, combine a drizzle of olive oil, the lemon juice (to taste), a sweetener (to taste), and seasoning. Toss through the rinsed salad leaves, the drained feta and ½ the toasted Almonds.
Vodka + PASTA = BELLISSIMA!
Plate up a hearty spoonful of the pasta alla Vodka. Sprinkle over the remaining nuts and grated cheese. Side with the dressed salad. Buon appetito!
Frequently Asked Questions
What is the preparation time for Vegetarian Tagliatelle Alla Vodka?
The preparation time for Vegetarian Tagliatelle Alla Vodka with a side salad & Italian-style hard cheese is between 25 and 45 minutes.
What is the total time required to make Vegetarian Tagliatelle Alla Vodka with a side salad & Italian-style hard cheese?
The total time required to make Vegetarian Tagliatelle Alla Vodka with a side salad & Italian-style hard cheese is between 35 and 55 minutes.
How many servings does Vegetarian Tagliatelle Alla Vodka provide?
4 servings
What are the main ingredients in Vegetarian Tagliatelle Alla Vodka?
Almonds, Beetroot Tagliatelle, Chilli & Herb Blend, Creme Fraiche, Danish-style Feta, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Salad Leaves, Tomato Paste, Vodka
What is the nutritional information of Vegetarian Tagliatelle Alla Vodka?
Calories: 2173, Carbs: 107 grams, Fat: grams, Protein: 40.4 grams, Sugar: 17.5 grams, Salt: 540 grams
How do I prepare Vegetarian Tagliatelle Alla Vodka?
VODKA + PASTA = BELLISSIMA!: Plate up a hearty spoonful of the pasta alla vodka. Sprinkle over the remaining nuts and grated cheese. Side with the dressed salad. Buon appetito! SIMPLE SALAD: In a salad bowl, combine a drizzle of olive oil, the lemon juice (to taste), a sweetener (to taste), and seasoning. Toss through the rinsed salad leaves, the drained feta and ½ the toasted almonds. ALL TOGETHER: Once the vodka has reduced, add the tomato paste, the reserved pasta water, and the crème fraîche to the pan. Simmer until thickened, 2-4 minutes (stirring occasionally). Add an extra splash of water if the sauce is too thick. Remove from the heat and stir through a knob of butter, ½ the grated cheese, the cooked pasta, and seasoning. ALLA VODKA: Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the chilli & herb blend (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the vodka and simmer until almost all evaporated, 30-60 seconds. ALL THE ALMONDS: Place the almonds in a pan (large enough for the pasta) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving 150ml of pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Vegetarian Tagliatelle Alla Vodka?
Almonds, Beetroot Tagliatelle, Chilli & Herb Blend, Creme Fraiche, Danish-style Feta, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Salad Leaves, Tomato Paste, Vodka
How many calories does Vegetarian Tagliatelle Alla Vodka have?
2173 calories
How much fat content does Vegetarian Tagliatelle Alla Vodka have?
grams
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