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Tagliatelle with tomato oregano sauce

toasted pinenuts and feta drizzle

Ready in around 20 mins

RECIPE FACT:
Pinenuts contain manganese, a mineral that helps maintain blood sugar levels.
Nutritional Info:
  • Energy: 2987kj (713Kcal)
  • Protein: 26g
  • Carbohydrate: 77g
  • Fat: 18g
  • Contains: Milk, Gluten, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.

    Roughly chop the coriander including the stalks. Place the black beans in a sieve and rinse under cold water. Drain well. Place the black beans in a bowl with the chickpea seasoning and mix with a fork, crushing some of the beans. Add 2-3 tbsps of water, half the coriander and the corn. Season with salt and pepper and mix well until combined.

  • 1. TO COOK THE TAGLIATELLE:

    Once the water is boiling add the wholemeal tagliatelle to the pot. Cook for 2-3 mins. Drain well into a colander and drizzle with olive oil to stop the tagliatelle from sticking.

  • 2. TO COOK THE BROCCOLI NOODLES AND TOMATO SAUCE:

    Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the broccoli noodles and cook for 1-2 mins. Pour in the tomato and oregano sauce and cook for 1-2 mins. Add the tagliatelle and peas and cook stirring regularly for 1-2 mins. Fold through the baby kale and spinach until starting to wilt.

  • TO SERVE:

    Spoon tagliatelle and tomato oregano sauce into bowls. Drizzle with feta drizzle and sprinkle with toasted pinenuts.

Ingredients In your box:
  • 1 pack of wholemeal tagliatelle
  • 1 pot of tomato and oregano sauce
  • 1 pot of feta drizzle
  • 1 sachet of toasted pinenuts
  • 1 pot of peas
  • 1 bag of broccoli noodles
  • 1 bag baby kale and spinach

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