Vegetable Alfredo Pasta

Vegetable Alfredo Pasta

2 tablespoon olive oil
2 cloves garlic
1 onion
50 grams chopped walnuts
1/2 head broccoli
1 jar roasted red peppers (400 grams drained weight)
2 handfuls baby spinach
Tagliatelli pasta for 4
2 tablespoon butter
1/4 cup grated parmesan
1/2 cup creme fraiche
Salt and Pepper

Begin by bringing a large pot of water to the boil with some salt in it, for the pasta. When it boils, add the pasta and cook according to the packet directions, until al-dente.

While the water boils and the pasta cooks, chop the vegetables to whatever sizes you like. Crush the garlic. Place a large frying pan on the stove and heat the 2 tablespoons of olive oil.

Cook the onions and garlic in the oil until they are soft, then add the walnuts and the broccoli. Cook until the brocolli has become a darker green, then add the peppers and spinach. Keep cooking and stirring until the vegetables are done to your liking and then remove from the heat.

At this stage the pasta should be ready, so drain it and return it to the pot. Add the butter, parmesan and creme fraiche and stir to coat the pasta, until the butter and cheese have melted.

Finally, add the vegetables, toss them through, and serve.