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Tagliatelle with Tenderstem, Thyme and Tallegio Sauce

Serves: 4

Ready in: Under 15 Mins

Cost Cutting Eco Friendly Quick Make

Looking for an easy midweek dinner? Try this delicious cheesy broccoli pasta

Tagliatelle with Tenderstem, Thyme and Tallegio Sauce Recipe: Live Green & Good


400g dried tagliatelle pasta
200g pack Tenderstem broccoli
250ml crème fraîche
200g vegetarian Tallegio cheese, sliced
200g vegetarian Parmesan-style cheese, grated
2 garlic cloves, crushed
small handful fresh thyme, chopped
drizzle of extra virgin olive oil


  • Cook the tagliatelle according to packet instructions. Meanwhile, cut the Tenderstem florets and slice the stems into chunks. Steam or boil for about three minutes until tender.
  • While the pasta and Tenderstem are cooking, make the sauce by placing the crème fraîche, Tallegio and vegetarian Parmesan-style cheese in a pan over a very low heat with the crushed garlic. Add a small handful of chopped fresh thyme (oregano and marjoram would also work well) and heat everything gently, stirring to mix the melting cheese, adding a grind of fresh black pepper.
  • Once the sauce is ready, pour it over the cooked tagliatelle and Tenderstem and serve in deep bowls sprinkled with extra cheese and a good drizzle of extra virgin olive oil.
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