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A quick, simple pasta dish featuring sautéed mushrooms, wilted spinach, and a creamy crème fraîche sauce tossed with tagliatelle.
A quick vegetarian pasta dish featuring sun-blushed tomatoes, roasted artichokes, black olives, and fresh sage topped with grated parmesan.
Crispy deep-fried tagliatelle dusted with cocoa and sugar, served alongside a fresh, smooth yellow tomato passata.
Slow cooked beef mince and pancetta in a rich wine and stock sauce, served over fresh tagliatelle with parmesan.
Fresh tagliatelle tossed with sautéed courgettes, thyme, and roasted langoustines, finished with a homemade infused langoustine oil and parmesan.
A quick vegetarian pasta dish featuring dried mushrooms and a rich cream sauce, ready in under thirty minutes.
Gently fry onion and garlic, simmer with tomato, vinegar, and sugar, blend into a smooth sauce, and toss with pasta.
Vegetarian pasta featuring purple sprouting broccoli and melted Taleggio cheese sauce served inside a crisp, garlic-rubbed bread loaf.
An oven-baked vegetarian frittata featuring wilted spinach, tagliatelle, sun-dried tomatoes, and Stilton, served with a fresh herb oil salad.
Tender pork escalopes topped with Parma ham and sage, pan-fried and served with buttered tagliatelle and a rocket salad.
Roasted sea bass served over pesto-tossed tagliatelle with blanched broccoli and a warm tomato and lemon sauce vierge.
Sauté onion, garlic, and wild mushrooms, then simmer with white wine, cream, and tomatoes before tossing with cooked tagliatelle.
A quick pasta dish featuring crispy pancetta, fresh cherry tomatoes, broad beans, and aromatic basil in a light sauce.
Deep-fried boiled tagliatelle tossed with fresh herbs, balsamic vinegar, chili, and toasted sesame seeds for a crunchy vegetarian salad.
A quick vegetarian pasta dish featuring pimiento peppers, garlic, and white wine, finished with fresh basil and spicy Tabasco.
Succulent clams cooked in aromatic garlic and white wine, tossed with tender tagliatelle and finished with fresh parsley.
A healthy vegetarian pasta dish brimming with spring vegetables like asparagus, peas, and spinach, finished with herbs and hazelnuts.
Roasted beetroot cubes simmered in a creamy wine and horseradish sauce, served over fresh tagliatelle and garnished with parmesan shavings.
Quick beef meatballs served with a simple garlic and chilli cherry tomato sauce over fresh tagliatelle pasta.