What are the main ingredients in Vegetarian Tagliatelle Alla Vodka?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Vegetarian Tagliatelle Alla Vodka

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

with a side salad & Italian-style hard cheese

Hands on Time: 25 - 45 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

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

Photo of Vegetarian Tagliatelle Alla Vodka

Serves 1

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!

Beetroot Tagliatelle - 100g
Almonds - 10g
Onion - 1
Garlic Clove - 1
Chilli & Herb Blend - 25ml
Vodka - 20ml
Tomato Paste - 40ml
Crème Fraîche - 40ml
Italian-style Hard Cheese - 40g
Lemon Juice - 10ml
Salad Leaves - 20g
Danish-style Feta - 20g

Download the Recipe

Serves 2

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!

Beetroot Tagliatelle - 200g
Almonds - 20g
Onion - 1
Garlic Clove - 1
Chilli & Herb Blend - 50ml
Vodka - 40ml
Tomato Paste - 80ml
Crème Fraîche - 80ml
Italian-style Hard Cheese - 80g
Lemon Juice - 20ml
Salad Leaves - 40g
Danish-style Feta - 40g

Download the Recipe

Serves 3

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!

Beetroot Tagliatelle - 300g
Almonds - 30g
Onions - 2
Garlic Cloves - 2
Chilli & Herb Blend - 75ml
Vodka - 60ml
Tomato Paste - 125ml
Crème Fraîche - 125ml
Italian-style Hard Cheese - 120g
Lemon Juice - 30ml
Salad Leaves - 60g
Danish-style Feta - 60g

Download the Recipe

Serves 4

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!