Tagliatelle Primavera Recipe

Ingredients

• 3 garlic cloves
• 200g asparagus
• 1 medium red pepper
• 75g carrot
• 80g courgette
• 100g baby plum tomatoes
• 14g fresh parsley
• 60ml olive oil
• 300g tofu
• ¼ tsp crushed chilli peppers
• 120ml V8 vegetable juice
• 180g wholewheat tagliatelle
• 2 tbsp grated parmesan

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Method

1. Peel and crush the garlic. Clean and chop the asparagus. De-seed and finely chop the pepper. Clean and cut the carrot into julienne strips. Thinly slice the courgette. Chop the tomatoes. Chop the parsley.
2. Heat the 2 tbsp oil in a frying pan over a medium heat and stir fry the tofu until browned (approximately 2 minutes). Transfer to a warmed plate and reserve the oil.
3. Transfer the reserved oil to a large saucepan and place over a medium heat together with the remaining oil. Add the crushed chilli and garlic and heat for 1 minute.
4. Add the vegetable juice, bring to the boil then reduce the heat and simmer for 1 minute.
5. Add the asparagus, red pepper, carrot and courgette and cook, stirring, for 10 minutes until the vegetables are 'al dente'.
6. While the vegetables are cooking, cook the tagliatelle (or spaghetti if you cannot find tagliatelle) according to the packet instructions in a large pan of boiling saled water, until 'al dente'.
7. Drain and return to the pan before adding the vegetables and tofu.
8. Stir in the parsley, tomatoes and cheese.

You can substitute any fresh vegetable that you like, and if you prefer, leave out the parmesan to sprinkle over the top of the dish before serving.