Skip to content
Search
Donate
back to Vegetarian

Vegetable tagliatelle Alfredo

This simple and creamy pasta dish is easy to make, so it's perfect for busy weeknight dinners, or when you feel in need of some satisfying comfort food.

  • 30 minutes prep. time
  • Serves 4
  • Vegetarian
A shallow white bowl with a fork, full of tagliatelle with a creamy vegetable sauce including mange tout and sliced red onion
Tagliatelle Alfredo is packed with vegetables, smothered in a creamy, cheesy sauce | © National Trust Images/William Shaw

Ingredients

  • 100g mangetout, sliced
  • 100g broccoli, chopped into small pieces
  • 100g asparagus, roughly chopped
  • 100g broad beans
  • ½ a bunch of spring onions, thinly sliced
  • 75g red onion, thinly sliced

For the sauce

  • 25g butter
  • 1 clove garlic, minced
  • 75ml double cream
  • 125ml milk
  • 100g Cheddar cheese, grated
  • 10g fresh parsley, finely chopped
  • 10g fresh oregano, finely chopped
  • Salt and pepper to taste

To serve

  • 200g tagliatelle
  • 100g Cheddar cheese, grated
  • 10g fresh basil, finely chopped

Method

Variations

You could try this with any combination of fresh soft herbs and spring vegetables you might have. This recipe uses tagliatelle, but any pasta you already have would work just as well.

Step 1

Place the mangetout, broccoli, asparagus, broad beans and spring onions in a steamer and cook for 5 minutes, until just starting to cook but still firm.

Step 2

Remove and refresh the vegetables in chilled water, drain and leave to dry. Mix in the thinly sliced red onions.

Step 3

For the sauce

Place a pan over a medium heat and add the butter and garlic. Leave to sauté gently for 3–5 minutes or until the garlic is softening and colouring lightly. The butter should have started to darken slightly.

Step 4

Stir in the double cream and the milk and bring to the boil, reduce to a simmer and add the grated Cheddar cheese, parsley and oregano.

Step 5

Simmer for around 5–10 minutes, stirring frequently, or until the cheese has melted and the sauce is slightly thickened. Season to taste.

Step 6

Place a pan of salted water on a high heat and bring to the boil. Add the pasta and cook for 10–12 minutes until al dente, then drain.

Step 7

Add the cooked pasta and vegetables into the Alfredo sauce and cook on a low heat for 2–3 minutes, stirring until combined and warmed through.  

Step 8

Place the pasta and sauce into bowls and top with the remaining grated cheese and fresh basil.

Spiced toffee apple cake

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

Recipes to make at home

You might also be interested in

Cakes and biscuits in the tea-room at Penrhyn Castle, Gwynedd, Wales

Making our recipes at home

The recipes on our website might differ from those served at the places in our care as they’re adapted for you to make at home.

Visitors in the tearoom at East Riddlesden Hall, Yorkshire

Places to eat 

Discover some of the best cafés, restaurants and tea-rooms at the places in our care across England, Wales and Northern Ireland. Find a place to eat near you, as well as special deals and allergen information.

Wild mushroom and thyme rolls, fresh out of the oven on a baking tray
Recipe
Recipe

Wild mushroom and thyme rolls 

These delicious wild mushroom, thyme and chickpea rolls are very easy to make, perfect for a quick and healthy vegan supper.

Potato, pepper and courgette curry with naan bread

Vegetarian 

If you're looking for a recipe that’s filled with colour, we have lots of comforting vegetarian dishes to try. Discover our top meat-free and dairy-free recipes.