Fast lunches are the best! Add my tagliatelle with sun-dried tomatoes and capers to your collection of quick meals. It is nutritious and packed with flavour.
With my current digestive issues, pasta is starting to become my best friend. It is one of the few things I can eat without worrying about bloating or pain. I know it is not a whole food, but I need to adapt my diet to suit my needs for now. Once my body is ready to play ball again, I’ll be back on the whole food wagon like I never left.
Pasta always gets a bad rep, but the truth is that it is not as bad as people like to suggest. Yes, brown pasta is superior to white pasta when it comes to nutrition, but a little white pasta every now and again won’t be the death of you.
If you don’t tolerate regular wholewheat pasta (gluten sensitivity/celiac disease), there are a lot of gluten-free alternatives made from rice, corn, beans and lentils that you can choose instead. They don’t taste exactly like whole-wheat pasta as you would expect, but they are equally delicious.
Bean and lentil pasta varieties usually have a lot more protein than the others so they are a winner if you need more protein in your diet. I’ve used regular tagliatelle for this recipe solely for ease of digestion. Feel free to swap it with any other variety of your choice. It shouldn’t impact the taste dramatically.
Native to the Mediterranean, capers are the pickled flower buds of the Capparis spinosa shrub. I took one look at them a few years ago and decided on the spot I hated them. Now I know where my son gets that attitude from, lol! On a serious note, capers don’t look very attractive, but they are very tasty. I’m not sure exactly how to describe them, but they remind me of pea-sized gherkins. They are very salty and vinegary at the same time. I find that they are a great way to add texture to dishes when a majority of the components are soft.
I love simple recipes, and you know that already if you’ve come over from Instagram. Where possible, I try to use no more than eight ingredients. All of the ingredients in this recipe should be widely accessible. If you can’t find sun-dried tomatoes, use cherry tomatoes. You can also add a splash of cream to make this richer and creamier if you prefer. Finish it with either nutritional yeast or vegan parmesan.
Fast lunches are the best! Add my tagliatelle with sun-dried tomatoes and capers to your collection of quick meals. It’s nutritious and packed with flavour.
- 150g tagliatelle
- 1/2 280g jar sun-dried tomatoes
- 2 tablespoons capers
- 1 vegetable stock cube
- 5 large chestnut mushrooms, sliced
- 8 ripe cherry tomatoes, quartered
- 2 garlic cloves, finely minced
- 1 small shallot or red onion, finely chopped
- Small handful parsley, finely chopped
- Small handful baby spinach
- 1/2 teaspoon dried thyme
- 1 teaspoon red chilli flakes (optional)
- Black pepper, to taste
- Heat a teaspoon of oil in a medium saucepan over medium heat, add the mushrooms and fry for 4-5 minutes until browned. Remove to a layer of kitchen paper to soak up any excess moisture and set aside.
- Start cooking the pasta according to the packet instructions or until al dente.
- Drain around one tablespoon of oil from the jar of sun-dried tomatoes into a large frying pan over medium heat then add the garlic, shallots and sun-dried tomatoes. Cook for 3 minutes then add the vegetable stock cube, capers, cherry tomatoes, thyme and a small splash of water and cook for a further 5 minutes or until the tomatoes are soft.
- Add the mushrooms, season carefully to taste. Reserving some of the cooking water, drain the tagliatelle and add to the sauce alongside the spinach. Toss well until glossy, adding a splash of pasta cooking water if necessary to loosen. Serve with a sprinkle of chilli flakes, fresh parsley and nutritional yeast or vegan parmesan.
- Serving Size: Per serving
- Calories: 482
- Sugar: 6.5
- Fat: 18.5
- Saturated Fat: 2.5
- Carbohydrates: 56.5
- Fiber: 10.5
- Protein: 19.8
Keywords: Tagliatelle, Pasta, Sun-dried Tomatoes, Capers