Tagliatelle with Vegetable Turkey Sausage Mix

Ingredients

• 500 g Tagliatelle
• Salt
• 2 carrots
• 1 bunch flat-leaf parsley
• 4 tbsp olive oil
• 1 packet frozen soup vegetables
• 2 tbsp capers
• Pepper
• 50 g Edam cheese (sliced)
• 80 g vegetable turkey sausage (sliced)

Instructions

1. 1.

   Cook tagliatelle in plenty of salted water according to package instructions until al dente. Peel carrots and slice into thin ribbons with a vegetable peeler. Rinse parsley, pat dry, pluck leaves from stems and roughly chop.

2. 2.

   Heat olive oil in a large non-stick pan. Sauté carrots and soup vegetables for 2–3 minutes. Add one cup of pasta cooking water and capers. Season with salt and pepper. Cook covered for another 4–5 minutes.

3. 3.

   Dice Edam cheese finely. Slice turkey sausage into strips. Drain tagliatelle, let it dry briefly, then toss with the caper‑vegetable mixture. Fold in cheese, sausage, and parsley gently.