Roast Dinner Tagliatelle Fusion
Ingredients
- Baby parsnips
- Carrots
- Golden potatoes
- Oil
- Onion salt
- Garlic powder
- Tagliatelle
- 3 Laughing Cow extra light cheese triangles
- Colmans mustard
- Chives
- Cornflour
- Water
- Tender stem broccoli
- Asda plant based beefless pieces
- Bisto gravy
- Oxo meat free beef flavour stock cube
- Pilgrims Choice extra mature cheddar
Preparation
Cut the baby parsnips, carrots, and golden potatoes into small pieces.
Parboil the vegetables by adding carrots first, then potatoes after 10 minutes, and parsnips after 15 minutes; remove all after 17 minutes.
Drain the vegetables, spray with oil, sprinkle with onion salt and garlic powder, and air fry for 25 to 30 minutes.
Cook the tagliatelle according to package instructions.
Mix the Laughing Cow cheese triangles, Colmans mustard, chives, garlic powder, onion salt, and a cornflour and water mixture, then stir into the cooked pasta.
Cook the tender stem broccoli until tender.
Pan fry the plant-based beefless pieces until browned.
Prepare the gravy by mixing Bisto gravy, Oxo meat-free beef flavor stock cube, and water, then heat until thickened.
Serve all components together, topped with extra mature cheddar cheese.
Tips
Cheddar cheese can be substituted with Italian hard cheese for a different flavor.
