Vegetarian Ragú Tagliatelle

The recipe of the Vegetarian Ragú Tagliatelle comes from the kitchen of my good friend Sara. We shared the same flat when we were at university and we also shared a lot of gossipy dinners.

Since she did not like to eat meat, she taught me this recipe for cooking a delicious Ragú Tagliatelle without meat.

Vegetarian Ragú Tagliatelle

Ingredients for 4 portions:

500 gr of fresh pasta “tagliatelle all’uovo” type (or 400 gr of dry tagliatelle all’uovo)

2 medium carrots
2 medium zucchinis
1 small onion
5 tbs of extra virgin olive oil
a pinch of salt (+ 1 tbs of salt for the water for boiling the pasta)
a pinch of freshly ground black pepper
a pinch of vegetable stock powder
a handful of freshly grated Parmigiano Reggiano

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Finely chop the onion and put it into a large pan together with the extra virgin olive oil. Fry the onion at minimum heat.

Peel the carrots. Wash the zucchinis and cut their extremities. With a large-hole shredder grate the carrots and the zucchinis.

When the onion is light golden add the grated vegetables and a generous pinch of salt (carrots and zucchinis are usually quite sweet) and stir well. Then put the fire on medium heat and cover the pan with a lid. Let the vegetables cook covered for 2-3 minutes or until they do not start to let out their water. Then take the lid and add the pepper and the vegetable stock powder. Now cook the vegetables for around 10 mins stirring from time to time and adding some spoon of hot water if they become too dry.

When the vegetables are almost ready, put a spoon of salt in the pot with the boiling water and add the tagliatelle. Let them cook for the time recommended, then drain.

Turn the pasta in the same pan where the vegetables are cooking and stir well. Add a handful of Parmigiano and stir again.

Serve the tagliatelle in individual portions or in a large bowl along with a fresh dry but fruity white wine.