5 INGREDIENT Vegetable Tagliatelle

Serves: 4
Cooks in: 25 minutes
Difficulty: 3/10
Can be gluten free


400g Cherry Tomatoes, halved

1 Red Pepper, sliced

100g Kalamata Olives

2 tbs Vegan Pesto

300g Tagliatelle, cooked to packet instructions.


1 Litre Water

2 tsp Cracked Black Pepper

2 tsp Sea Salt

3 tbs Olive Oil

Place a large non stick pan over a medium heat, add a little oil followed by the tomatoes, pepper & a sprinkle of seasoning. Cook the tomatoes for 8 minutes, squashing them during cooking using a wooden spoon.

Add the olives add pesto.

When the pasta is cooked stir it through the tomatoes & serve.