Creamy Tagliatelle with Roasted Vegetables
This Mediterranean-inspired recipe is guaranteed to be a firm favourite! Roasting the vegetables in the oven brings out so much flavour from your ingredients, and you can be busy making the pasta and sauce while they’re cooking. Once it’s all mixed together, you’re left with a creamy, cheesy, light dish that works with any dried pasta from your cupboards.
Also in these categories:
NutritionPer Serving
- Calories326
- Carbs47g
- Protein21g
- Fat4.7g
- Saturates2g
- Sugars12g
Your dishes
You’re amazing, look at the Creamy Tagliatelle with Roasted Vegetables dishes you’ve made…
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When you’re questioning what to make for dinner, pasta is always the right answer! For this creamy dish, we’ve combined al dente tagliatelle ribbons with juicy cherry tomatoes and courgette, making it light and fresh for summer evenings.
To keep the calories nice and low, we’ve prepared an indulgent-seeming homemade sauce with reduced-fat cream cheese and reduced-fat Greek style yoghurt. Delightfully creamy and cheesy, it’s hard to believe this one’s not from a restaurant.
Roasting the veggies takes a bit of extra effort, but it’s well worth it! You’ll get so much more flavour from them when they’re soft and juicy from the oven, and you can leave them to it while you’re preparing your pasta sauce.
If you’re feeling extra hungry, why not try mopping up any leftover sauce with a serving of Cheesy Garlic Bread? That’s one way to round off an Italian-inspired Fakeaway Night.
What diets is this Creamy Tagliatelle with Roasted Vegetables suitable for?
Our Creamy Tagliatelle with Roasted Vegetables can be made gluten-free, as long as you use a gluten-free type of pasta.
To make this dish suitable for vegetarians, make sure to swap out Parmesan cheese for a vegetarian Italian hard cheese alternative.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Creamy Tagliatelle with Roasted Vegetables?
We’ve used simple, affordable staples to put this recipe together, so you won’t need any fancy ingredients.
Parmesan is traditionally not suitable for vegetarian diets (an Italian hard cheese substitute is recommended for a vegetarian option).
If you can’t find tagliatelle, don’t worry! This recipe is just as delicious with the pasta shapes you have ready in your store cupboard.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
You can usually find Italian hard cheese alternatives at the supermarket or on Amazon.
Tagliatelle is great at soaking up the flavour from our sauce and oven-roasted veg.
How many calories are in this Creamy Tagliatelle with Roasted Vegetables?
There are 326 calories per portion in this Creamy Tagliatelle with Roasted Vegetables, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Creamy Tagliatelle with Roasted Vegetables is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 190°C fan.
Step 2
Place the onion, peppers and garlic in a single layer in a large roasting tin or baking tray. Spray with low-calorie cooking spray and toss well to coat. Place in the oven to roast for 30 minutes, or until tender; turning the vegetables over once or twice during cooking.
Step 3
Add the mushrooms, courgette and tomatoes and spray again with low-calorie cooking spray. Return to the oven and roast for a further 15-20 minutes or until all the vegetables are soft and browning a little around the edges. Set aside.
Step 4
Place the yoghurt, cream cheese and Parmesan into a bowl and mix well until completely blended. Stir in the basil leaves and season with salt and freshly ground black pepper, to taste. Set aside.
Step 5
Place the tagliatelle in a large saucepan of salted boiling water and cook for 8-10 minutes or according to the packet instructions, until ‘al dente’. The tagliatelle should be tender to the bite but not too soft. Drain well and return to the saucepan.
Step 6
Add the roasted vegetables and yoghurt mixture to the tagliatelle in the saucepan and stir until just combined. Taste and season with salt and freshly ground black pepper, if needed. Serve at once.
What could I serve with this Creamy Tagliatelle with Roasted Vegetables?
Creamy Tagliatelle with Roasted Vegetables is delicious all on its own. You can turn it into an Italian-inspired feast with slimming-friendly side dishes:
How do you know when Creamy Tagliatelle with Roasted Vegetables is cooked?
You should cook your tagliatelle until ‘al dente’ in a large saucepan of salted boiling water. This should take around 8-10 minutes (this may vary depending on the packet instructions). You want your tagliatelle to be tender with a bite – not too soft!
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Creamy Tagliatelle with Roasted Vegetables in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy Tagliatelle with Roasted Vegetables in the fridge overnight to be reheated the next day.
Can I freeze Creamy Tagliatelle with Roasted Vegetables?
This recipe is not suitable for freezing as the cherry tomatoes and courgettes could turn mushy.
How do I reheat Creamy Tagliatelle with Roasted Vegetables?
When you’re reheating Creamy Tagliatelle with Roasted Vegetables from chilled, place your leftovers in a microwave-proof container or dish and cover. Heat for 2-3 minutes, stirring halfway through.
You may find you need to add a tablespoon or two of semi-skimmed milk if the pasta is too dry. Timings may need to be adjusted according to the wattage of your microwave oven. Always make sure that the food is piping hot after reheating.
PRE-ORDER Our NEW cookbook Air Fryer NOW
Creamy Tagliatelle with Roasted Vegetables
You'll love this cheesy pasta dish! With tasty oven-roasted veg in an oh-so-creamy sauce, it's brimming with Mediterranean-inspired flavour.
-
Prep Time
15 MINS
-
Cook Time
50 MINS
- KCals 326
- Carbs 47G
Instructions
- Preheat the oven to 190°C fan.
- Place the onion, peppers and garlic in a single layer in a large roasting tin or baking tray. Spray with low-calorie cooking spray and toss well to coat. Place in the oven to roast for 30 minutes, or until tender; turning the vegetables over once or twice during cooking.
- Add the mushrooms, courgette and tomatoes and spray again with low-calorie cooking spray. Return to the oven and roast for a further 15-20 minutes or until all the vegetables are soft and browning a little around the edges. Set aside.
- Place the yoghurt, cream cheese and Parmesan into a bowl and mix well until completely blended. Stir in the basil leaves and season with salt and freshly ground black pepper, to taste. Set aside.
- Place the tagliatelle in a large saucepan of salted boiling water and cook for 8-10 minutes or according to the packet instructions, until 'al dente'. The tagliatelle should be tender to the bite but not too soft. Drain well and return to the saucepan.
- Add the roasted vegetables and yoghurt mixture to the tagliatelle in the saucepan and stir until just combined. Taste and season with salt and freshly ground black pepper, if needed. Serve at once.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
If you’ve made Creamy Tagliatelle with Roasted Vegetables and love it, let us know by tagging us!
Join the conversation
Comment or ask our advice