Tomatoes, carrots and red peppers give the sauce its thickness before the oat cream goes in. Let the carrots become fully tender: under-roasted pieces can leave a blended sauce faintly grainy.
Main DishesWhole Wheat Tagliatelle with Chorizo and Roasted Vegetable Oat Cream Sauce
Whole wheat tagliatelle is coated in a thick roasted tomato, carrot and red pepper sauce, softened with oat cream. Crisp-edged chorizo and sweet onion bring smoky depth and a little bite to the finished pasta.
Ingredients
For the roasted vegetable sauce
For the pasta and chorizo
Preparation Steps
Roast the vegetables
Heat the oven to 220°C. Spread the carrots, red bell peppers, tomatoes and garlic on a baking tray, then toss with olive oil, smoked paprika, onion powder, salt and black pepper. Roast for 25-30 minutes, turning the vegetables once, until the tomatoes have collapsed and the carrots are fully tender with browned edges.
Blend the sauce
Transfer the roasted vegetables and their juices to a blender with the oat cream. Blend for about 1 minute, adding the water gradually, until the sauce is thick but pourable and coats the back of a spoon; keep some water back in case the sauce needs loosening later.
Cook the tagliatelle
Bring the water to a rolling boil in a large pot. Cook the whole wheat tagliatelle for 8 to 10 minutes, until tender with a slight firmness in the centre, then drain.
Brown the chorizo and onion
Heat a cast-iron skillet over medium heat and add the olive oil. Cook the onion for 5 minutes, stirring occasionally, until softened, then add the chorizo. Cook for 6 to 8 minutes, turning the slices, until browned at the edges and glossy with rendered fat.
Toss and serve
Lower the skillet to medium-low heat. Add the roasted vegetable sauce and drained tagliatelle, then toss for 2 minutes until every strand is coated and the sauce is hot. Loosen with the remaining water if the sauce looks too thick.
Recipe insights
Roasted vegetables set the sauce texture
Cured chorizo controls the seasoning
Spanish-style cured chorizo releases paprika-rich fat as it browns, seasoning the onion and carrying its smoky character through the sauce. That is why the added salt stays modest; taste only once the sauce, pasta and chorizo are together. Smoked tofu is the listed plant-forward swap: cut it into small cubes and brown it well with the onion before adding the sauce. But smoked tofu comes nowhere near the taste you can achieve with a good chorizo, it's so gooooooooooooooooood.
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