One-Skillet Whole Vegetable Tomato Tagliatelle Tips, FAQ & printable recipe

Tips for success

For the best texture, do not over-mash the vegetables. Leave some small pieces to give the sauce a rustic, chunky feel.

If the sauce seems too thin, let it simmer uncovered for a few extra minutes to reduce. If it's too thick, add a splash of hot water or pasta cooking water.

To get a beautiful golden crust on the cheese, after melting under the lid, place the skillet under a broiler for 1-2 minutes. Watch carefully to avoid burning. For extra flavor, drizzle a little olive oil over the top just before serving.

Variations

• Add Protein: For a heartier meal, add cooked chicken, Italian sausage, or chickpeas after the sauce is crushed. Let them warm through before adding the pasta. This makes the dish more substantial and adds extra flavor.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili along with the spices. This gives the sauce a pleasant heat that pairs well with the sweet vegetables and creamy cheese.
• Herb Infusion: Stir in a few fresh basil leaves or a sprig of thyme when adding the spices. Remove the thyme before serving. The herbs add a fresh, aromatic note that complements the tomato and eggplant.
• Vegan Version: Omit the cheese and use a vegan cheese alternative that melts well, or simply finish with a drizzle of olive oil and extra parsley. The vegetable sauce is naturally vegan, so it's an easy swap.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to restore sauce consistency.

Freezer

The vegetable sauce freezes well for up to 3 months. Freeze in a sealed container, then thaw overnight in the refrigerator before reheating.

Reheat

Reheat leftovers in a skillet over medium heat with a splash of water or broth, stirring until hot.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some sauce, so add a splash of water or broth when reheating to loosen it. Reheat gently on the stovetop or in the microwave until heated through.

The vegetable sauce can be made up to 2 days ahead. Cook the vegetables, peel, and crush them as directed, then cool and refrigerate.

When ready to serve, reheat the sauce in the skillet, add the pasta and water, and finish as directed. This makes weeknight cooking even faster.

Serving ideas

Serve the tagliatelle directly from the skillet for a casual, family-style meal.

It's satisfying on its own, but a simple green salad with a lemon vinaigrette would balance the richness. Crusty bread is also a great addition for sopping up any extra sauce.

For a more elegant presentation, twirl the pasta into individual nests and place them on plates.

Spoon extra sauce over the top and finish with more cheese and parsley. This is a wonderful dish for a dinner party, as it's both impressive and easy to serve.

Frequently asked questions

Recipe card

One-Skillet Whole Vegetable Tomato Tagliatelle

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large beefsteak tomato
• 1 whole green zucchini
• 1 whole eggplant
• 2 whole peeled onions
• 1/2 cup hot water
• 1 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp freshly cracked black pepper
• 10 oz tagliatelle pasta nests
• 1 cup boiling water
• 1 cup shredded Turkish kashar cheese
• 1/4 cup freshly chopped flat parsley

Instructions

1. Heat the olive oil in a wide skillet over medium heat. Place the whole tomato, zucchini, eggplant, and onions in the skillet. Pour in the hot water, cover, and cook for 12 minutes, until the vegetables are fork-tender and their skins loosen.
2. Using tongs, lift each vegetable from the skillet and peel away the skins, which should slip off easily. Discard the skins and return the peeled vegetables to the skillet.
3. Sprinkle the paprika, salt, cumin, and black pepper over the vegetables. Using a stainless masher, crush everything together until you have a rustic, chunky sauce. Simmer for 2-3 minutes to meld the flavors.
4. Nestle the tagliatelle nests into the simmering sauce. Pour in the boiling water. Cover and simmer gently, tossing occasionally with tongs, until the pasta is tender and has absorbed most of the liquid, about 8-10 minutes.
5. Scatter the shredded kashar cheese and chopped parsley over the pasta. Cover the skillet and let it sit off the heat for 2 minutes, allowing the cheese to melt into gooey ribbons.
6. Lift a creamy, stringy forkful of tagliatelle and serve directly from the skillet. Make sure each portion gets plenty of the vegetable sauce and melted cheese.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

14 g

Carbohydrates

62 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.