Spinach Tagliatelle with Pesto and Sundried Tomatoes

Servings: Serves: 4

Nutritional Information:

Per serving (135g)

Calories 398, Fat 6.5g, Saturates 1.2g, Carbohydrate 76g, Sugars 2.5g, Fibre 5g, Protein 11g, Salt 0.31g




To make the pasta dough, bring a pan of water to the boil and add the spinach to cook for 2-3 minutes. Once cooked, remove the spinach from the water and blend the wilted leaves. Add water to the blended spinach to make it up to 240ml (1 cup).


In a large bowl, mix the plain flour and gram flour together. Then add the spinach water and stir to form the pasta dough. Knead the dough until smooth. Roll out the pasta to a 1-2mm thick sheet, using either a rolling pin or a pasta machine. Dust the pasta with flour and roll it up lengthways. Cut slices of the roll, roughly 15mm thick, then unravel the spirals and dust the tagliatelle with flour.


Bring a large saucepan of water to the boil and add the tagliatelle, to cook for 2-3 minutes. Strain the pasta and mix with the pesto and sundried tomatoes to finish.


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