Serves: 4

Three Colour Tagliatelle

Calories: 371 kcal


  • 1. With a peeler cut the vegetables into long thin ribbons. Bring a pan of water to the boil add the ribbons and boil for 30 seconds. Drain and set aside.
  • 2. Cook pasta according to the instructions on the packet.
  • 3. To roast garlic cloves put a whole head of garlic on a lightly oiled baking sheet place in a 180c/350f or gas 4 oven and roast for about 30 minutes. Remove garlic from oven and set aside. When cool enough to handle remove the flesh from the cloves with the point of a knife.
  • 4. Drain the pasta and return it to the pan. Add the vegetable ribbons oil garlic salt pepper and toss over a medium to high heat until the pasta and vegetables are glistening with oil. Serve immediately with extra roasted garlic.