The Half-Crunchy Mama

Trying to live a natural life with balance


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Creamy Veggie Tagliatelle (yes, it’s gluten free!)

How I came up with this recipe is twofold. It was partially due to what I was craving and knew I had in the house, and the rest was inspired by a recipe used for the photo on this box of pasta. I had found myself scoping out the egg pastas as I was craving some egg noodles, hoping to find some gluten-free ones so that Sugar Bee would be able to eat whatever I ended up making. All of the ones at the particular store I was at contained wheat. This was my very first time trying this brand (whether egg or plain pasta) and the success from this meal was the reason I ended up using this brand for my Eggplant Ragout one night. My thoughts that I shared in that post about choosing the spaghetti are identical to when I first picked this box up. In fact, I’m pretty sure that this was my first experience with Jovial pasta, but egg pasta IS different from regular (as regular as GF can be), so I think those thoughts are still valid here. I took one look at the box and between the “100% organic” and “Product of Italy” on the label, I was sold. Italians know what they are doing with pasta, glutened or not.

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

Upon further inspection of the recipe on the box, I realized I had most of the ingredients at home and I could make a dish like this with minimal investment during this trip to the store. I was getting close to payday, so of course I was short on funds and looking to maximize my spending. This was so cheap, fast, and easy…just how I like my weeknight meals to be.

I took a large zucchini and julienned it, giving me about 3 cups of shredded zucchini. Then I sliced a sweet onion into pieces that mimicked the shreds. That was the extent of my prep work.

I melted 3 tablespoons of Kerrygold butter in a pan over medium heat. I threw in the onion and about 2 teaspoons of minced garlic from a jar, and sauteed for about 2 minutes. I threw in the zucchini shreds and about a cup and a half of  matchstick organic carrots from a bag (no prep!), tossing everything in the butter to coat. After adding some sea salt and fresh ground pepper, I let this all cook for about three minutes until the veggies started to soften a little, but kept their bright colors. I removed the veggie mixture from the pan with a slotted spoon, leaving behind any leftover butter drippings.

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

 I cooked the pasta according to the directions on the box and then returned the saute pan to the stove over low heat. I added 3/4 cup of regular whipping cream and a cup and a half of grated Parmesan-Pecorino cheese, stirring until the cheese had melted. I then returned the veggies to the pan, tossing to coat them well in the creamy cheese sauce.

After cooking and draining the pasta, I returned the noodles to the pot and poured the creamy veggie sauce over them, combining well to plate a perfect summer pasta dish.

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

 The absolute best part? This dish reheated PERFECTLY, unlike a typical Alfredo or cream sauce that you would make for a pasta dish. Bonus!

Creamy Veggie Tagliatelle - The Half-Crunchy Mama

 


Creamy Veggie Tagliatelle

A jazzed-up version of a recipe on a box of pasta, with extra cheese, added garlic, and lighter cream. I would think you could serve this over spaghetti squash, too, in case you are living completely grain free.

INGREDIENTS
  • 3 Tbsp butter or ghee
  • 1 onion, quartered and thinly sliced
  • 2 tsp minced garlic (I used jarred)
  • 1 large zucchini, julienned (about 3 cups)
  • 1.5 cups matchstick carrots (bagged is perfect)
  • 3/4 cup whipping cream (heavy cream not necessary)
  • 1.5 cups grated Parmesan-Pecorino cheese
  • Sea salt and fresh ground pepper
DIRECTIONS
  1. Melt the butter in a saute pan over medium heat. Add the onions and garlic, cooking for 2 minutes.
  2. Add the zucchini, carrots, salt, and pepper, and toss well to combine and coat in butter. Cook for 3 minutes. Remove from pan with a slotted spoon and set aside.
  3. Cook the GF tagliatelle according to package directions. When finished, drain and return to pot.
  4. While the pasta is cooking, return the saute pan to stove over low heat. Add the cream and grated cheese. Heat until the cheese is melted. Return the veggie mixture to the pan and toss to coat in the sauce, heating until warmed through.
  5. Pour creamy veggie sauce over the cooked pasta and stir to combine well. Serve and enjoy! (Even leftover!)
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