plantbased vegetarian autumn dinner lunch winter

Tagliatelle Pasta

ready in: N/A

servings: Serves 4

by: Ceres Organics

Making fresh pasta is a well-established tradition in Italy: every family has their own recipe and an abundance of stories to go with it. The ingredients are very simple. And the process quick and easy, with a result that’s always rewarding. The best part is that you can cook the pasta straight away, with no need of resting or drying. As for the sauce to accompany your pasta, the only limit is your imagination. Here we’ve used a family favourite from our photographer Erica.



  • 200g Stoneground White Flour
  • 2 eggs

Green pasta sauce

  • 1 avocado
  • ½ cup grated parmesan
  • 1/4 cup Cashews
  • handful basil leaves
  • handful spinach leaves
  • 1 tbsp Olive Oil
  • pinch salt & pepper
  • 1 tbsp water
  • 1 tbsp lemon juice


  1. Form a mound of flour on a smooth surface and make a well in the centre. Crack in both eggs and lightly beat eggs with a fork, gradually pulling in the flour from around the edges of the well. Continue to incorporate the flour using your hands until the batter has absorbed the eggs.
  2. Remove excess flour from your hands, then with the heel of your hand, press the ball of dough flat on a lightly floured surface. Fold the dough in half, then press again. Repeat this for 5-7 minutes, until the dough is silky and elastic. Wrap the dough in cling film and leave it to rest for 30 mins in a cool place (e.g. vegetable compartment in the refrigerator).
  3. Combine all sauce ingredients in a blender and process until smooth. Divide pasta between bowls, pour over sauce and stir through.
  4. Top with grated parmesan or yeast flakes, chopped basil, a sprinkle of chopped a sprinkle of chopped nuts and a squeeze of lemon juice.


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