Picked up one of our pasta lover bundles and looking for inspo? Check out our gnocchi with sweet spiced pears and blue cheese or keep scrolling if tagliatelle is your thing!
Sunny & Luna make authentic Italian tagliatelle, passed down from nonna but with half of the heavy carbs of pasta replaced with fresh lentils, peas and cauliflower. Packed with protein and 50% veg, Sunny & Lua pasta is as healthy and nourishing as it is delicious.
1 Pack Sunny & Luna Lentil And Cauliflower Tagliatelle
3 Garlic Cloves
Bunch Of Basil
1 Tbsp Vegan Butter
1/2 White Onion
1 X 400g Tins Of Whole San Marzano Tomatoes
50ml Olive Oil
Sea Salt
To garnish
Honestly Tasty Garlic & Herb
Fresh Basil Leaves
A Drizzle Of Olive Oil
1. Smash your peeled garlic cloves and add to a saucepan with around 50ml of olive oil. Add a generous handful of basil (both leaves and stems) into the pan and let simmer for 1-2 mins. Leave the basil and oil to infuse while you form the base of your sauce.
2. Melt butter in a large plan and then place half an onion (cut side down) in the same pan. Wait for the butter to brown and onion to caramelise (around 15 mins).
3. Add and break down the tomatoes with a wooden spoon before adding salt and then letting the mixture simmer with a lid on for about 20 mins.
4. Blitz your basil and oil mixture in a food processor and stir into your tomato sauce. Let this simmer for 10 minutes (without the lid) so that it thickens slightly.
5. Boil your healthy, high protein Sunny & Luna Tagliatelle for 5 minutes before stirring in the sauce with 1/2 a cup of pasta water. Crumble over the Garlic & Herb cheese and let it start to melt before adding your basil, an extra drizzle of olive oil and serving!
