Tagliatelle with green sauce

This simple vegetable and yogurt sauce is ready in as little time as it takes to cook and drain the fresh pasta. It is bursting with fresh flavours and irresistibly creamy, but without the heaviness of a classic cream sauce for pasta.

Tagliatelle with green sauce


  • 4½ cups (205 g) baby spinach, thick stalks discarded
  • 100 g watercress, thick stalks discarded
  • ¾ cup (115 g) frozen peas
  • 500 g fresh tagliatelle
  • 2 teaspoons cornflour
  • 200 g Greek–style yogurt
  • ⅓ cup chopped fresh flat–leaf parsley
  • 6 sprigs of fresh basil, torn into pieces
  • salt and pepper


  1. Rinse the spinach and watercress and place in a large saucepan with just the water clinging to the leaves.
  2. Cover and cook over a moderate heat for 2 minutes, stirring and turning the vegetables occasionally, until they have wilted.
  3. Add the peas and heat through, uncovered, for 2 minutes – there should be enough liquid in the pan to cook the peas.
  4. Tip the greens and their liquid into a bowl.
  5. Set aside.
  6. Cook the pasta in a large saucepan of boiling water for 3 minutes, or according to the packet instructions, until al dente.
  7. Meanwhile, blend the cornflour to a smooth paste with the yogurt, and put into the pan used for cooking the vegetables.
  8. Stir over a moderate heat until just bubbling.
  9. Add the vegetables, parsley, basil and seasoning to taste and stir well.
  10. Heat the sauce through, then remove the pan from the heat.
  11. Drain the pasta and add to the sauce.
  12. Toss to mix with the sauce, then serve.

Serves 4
Preparation: 5 minutes
Cooking: about 10 minutes



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