The creamy tagliolini with vegetables is a delicious and simple to prepare vegetarian main course without cream and lactose. It is a very simple recipe where we use a mix of vegetables such as asparagus, zucchini, and carrots to make a sauce to dress the pasta. To add creamy texture with flavor and lightness, we opted for our zucchini béchamel which is made without flour and butter, using milk, even in a plant-based version for a completely veggie option. Few genuine and healthy ingredients that create a truly exquisite dish!
As we mentioned, the recipe is very simple: slice all the vegetables and chop the onion. Cook them over low heat with oil until tender. Separately, make a zucchini béchamel with sautéed zucchini, oil, onion, and milk, blending them at the end of cooking to obtain our sauce. Drain the tagliolini and dress them with the prepared vegetables and béchamel.
A dish that is tasty and at the same time light and healthy, rich in vegetables, in our case zucchini, carrots, and asparagus, but we can use other types of vegetables of our choice, even opting for those left in the fridge. This way, these tagliolini will prove to be an excellent anti-waste and fridge-emptying recipe! Perfect as a Sunday main course or for family lunches, these tagliolini are so simple to prepare that we can make them for everyday lunch and dinner, using whatever vegetables we have available.
To not miss any recipe, follow us on our Facebook page by clicking like HERE, on the Instagram page by clicking “follow” HERE or on TikTok.
Also discover:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Creamy Tagliolini with Vegetables
- 9 oz egg tagliolini
- 7 oz asparagus
- 7 oz zucchini
- 7 oz carrots
- 1 onion
- parsley
- extra virgin olive oil
- salt
- 2 zucchini
- 1 cup plant-based milk
- 1 onion
- extra virgin olive oil
- salt
- pepper
Tools for preparing Tagliolini with Vegetables
- 3 Pots
- 3 Stoves
- 1 Cutting Board
- 1 Knife
Steps for preparing Tagliolini with Vegetables
Prepare the tagliolini with spring vegetables by first preparing all the vegetables needed for the sauce: remove the base from the asparagus and chop them into pieces, leaving the tips whole.
Trim the zucchini and slice them in half and then into slices.
Scrape the carrots and slice them first in half and then into slices.
Chop the onion after peeling it.
Pour the olive oil into a fairly large saucepan and sauté the onion.
Add all the vegetables and cook over medium and covered heat for about 20 minutes, until all the vegetables are well cooked, adding hot water or hot broth if necessary.
In the meantime, prepare the zucchini béchamel as explained in this article.
Bring plenty of water to a boil and cook the tagliolini. Drain al dente directly into the saucepan with the vegetables and mix. Add the zucchini béchamel and stir until all ingredients are combined.
Serve the tagliolini garnished with freshly chopped parsley.
Simo and Cicci recommend
You can store the tagliolini in the fridge for up to 2 days. You can prepare both the vegetable sauce and the zucchini béchamel in advance, store them in the fridge, and then use them to dress the pasta when needed.
You can replace or add other types of vegetables such as peas, artichokes, chard, zucchini flowers, etc.
Instead of egg tagliolini, you can use other types of fresh pasta such as tagliatelle, orecchiette, or trofie, as well as dry pasta both short and long.
