Tagliatelle with green sauce

    15 mins

    This simple vegetable and yogurt sauce is ready in as little time as it takes to cook and drain the fresh pasta. It is bursting with fresh flavours and is irresistibly creamy, but without the heaviness of a classic cream sauce for pasta.

    1 person made this

    Serves: 4 

    • 225g baby spinach leaves
    • 100g watercress leaves
    • 105g frozen peas, thawed
    • 500 g fresh tagliatelle or other pasta noodle
    • 2 tsp cornflour
    • 195g plain low-fat yogurt
    • 20g chopped fresh parsley
    • 6 sprigs of fresh basil, torn into pieces
    • salt and pepper

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Rinse the spinach and watercress and place in a large saucepan with just the water clinging to the leaves. Cover and cook over a medium heat for 2 minutes, stirring and turning the vegetables occasionally, until they have wilted.
    2. Add the peas and cook, uncovered, for 2 minutes – there should be enough liquid to cook them. Tip the greens and their liquid into a bowl. Set aside.
    3. Cook the pasta in a large saucepan of boiling water for 3 minutes, or according to the packet instructions, until al dente.
    4. Meanwhile, blend the cornflour to a smooth paste with the yogurt and put into the pan used for cooking the vegetables. Stir over a medium heat until it is just bubbling. Add the vegetables, parsley, basil and salt and pepper to taste and stir well. Heat the sauce through, then remove the pan from the heat.
    5. Drain the pasta and add to the sauce. Toss to mix with the sauce, then serve.

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    Reviews in English (1)


    My young kids didn't like this at all. My husband was not fussed either. I didn't mind it though. I can happily enjoy a vegetarian meal but not the rest. It was very fresh and light.  -  02 May 2011  (Review from Allrecipes AU | NZ)