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Home » Recipes » Mains

Tagliatelle with Quick Roasted Tomato and Cavolo Nero Bolognese

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Don’t tell anyone but this is definitely not a bolognese. It is, however, a really delicious meaty tomato pasta sauce which I probably make twice every week. It’s perfect Monday food (summer or winter) but also perfect hangover food - should you need a little TLC.

The vegan mince you use is pretty important - obviously the better the mince, the better the dish. I find the most realistic to be Naturli. I use this stuff for my burgers and lasagne too. It’s got a perfect texture and a subtle meaty umami flavour. If you can’t get hold of it, most large supermarkets have a similar product. Get the stuff from the refrigerated meat alternatives section, not the frozen stuff.

Makes two decent bowls of pasta.

Tagliatelle with Quick Roasted Tomato and Cavolo Nero Bolognese

Richard Makin
4.60 from 5 votes
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Ingredients
  
  • 6 nests of good (egg free tagliatelle)
  • 2 tablespoon olive oil
  • 3 cloves garlic (de-skinned and crushed)
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon dried thyme
  • 200 g vegan mince (I use Naturli because it’s insane)
  • 100 ml vegan red wine
  • ½ tablespoon balsamic vinegar
  • 5 good sized beef tomatoes (chopped in half along their equator)
  • Small bunch cavolo nero (roughly shredded -stalks too)
  • 10-15 leaves fresh basil (roughly torn for garnish)
  • 2 tablespoon vegan parmesan (I use the Italian style from follow your heart)
Instructions
 
  • Preheat the oven to 180c.
  • Bring a medium pan of salted water to a rolling boil. Add your tagliatelle and boil until al dente.
  • While the pasta is boiling, take a large cast iron or oven proof saucepan and place over medium high heat. Add the olive oil, garlic, and dried herbs and toast until fragrant.
  • Add the vegan mince and fry, stirring constantly for around five minutes. If the mince starts to stick to the pan, add a tiny splash of pasta water.
  • Once cooked, add the red wine, balsamic vinegar, tomatoes and cavolo nero. Stir to combine and bring to a simmer. Season with salt and pepper. Place an oven proof lid on the pan and pop in the oven. Roast for 25 minutes.
  • While the sauce roasts, drain the pasta, reserving some of the pasta water. Toss in a little olive oil to keep it from sticking together and set aside.
  • Check on the sauce after 25 mins. It should be thick, juicy and nicely reduced. If it needs more seasoning, now’s the time to add it. If it’s too thick, add a good ladle of pasta water to thin it out.
  • When cooked, stir the pasta sauce into the tagliatelle and top with the basil and the parmesan.

Nutrition

Serving: 1grams
Love this recipe?Let me know on Instagram!

More Mains

  • Vegan Egg Fried Rice
  • Vegan Spanish Omelette (Spanish Tortilla)
  • Vegan Meatballs
  • Vegan Sloppy Joes

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    Recipe Rating




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  2. Cindy

    January 30, 2022 at 8:13 pm

    5 stars
    Really tasty and probably the only way I will eat and enjoy kale. Will definitely be making again ☺️

    Reply
  3. Cindy

    January 30, 2022 at 8:13 pm

    5 stars
    Really tasty and probably the only way I will eat and enjoy kale. Will definitely be making again ☺️

    Reply

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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