Tagliatelle with Sun-dried Tomatoes and Capers

  • Author: somiigbene
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: Serves 2 1x


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


  1. 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.
  2. Start cooking the pasta according to the packet instructions or until al dente.
  3. 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.
  4. 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.

  • Category: Lunch/Dinner
  • Cuisine: Italian


  • 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

%d bloggers like this: