Whole Wheat Tagliatelle with Chorizo and Roasted Vegetable Oat Cream Sauce

Preparation Steps

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.