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Tagliatelle Primavera

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Photo Details:
Camera Panasonic DMC-LX3
Exposure Time 1/60
ISO 100

Created in this Craftsy Course

Classic Italian Pasta Sauces: Seafood & Vegetable taught by Giuliano Hazan

Discover the simple ingredients and essential skills to create 10 authentic Italian seafood and vegetable sauces with perfectly paired pastas!

Other projects made as part of this class:

Food & Cooking
Fettucine Alfredo
Food & Cooking
Fettuccine Alfredo
See All Class Projects »

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Here are some details about my project:
Category Food & Cooking
Type Italian
Ingredient Vegetables, Pasta
Method Boil/Poach, Saute
turtleknitter on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. I made a few modifications to adapt this to a vegan diet - after all, why should the omnivores have all the fun?? I used 100% wheat tagliatelle instead of egg fettucine, and compensated for the reduced porosity of the pasta by making the sauce a little bit thicker. I also used soya cream, which wasn't as bad as you might think. Olive oil replaced the butter, parmesan cheese was omitted, and I ended up with a delicious (though not exactly authentic) pasta primavera! List of ingredients: dried durum wheat tagliatelle; olive oil; onion; carrot; celery; asparagus; courgette (zucchini); red bell pepper; fresh parsley; black pepper; salt; Provamel soya cream.

turtleknitter on craftsy.com