Creamy Vegetables with Tagliatelle

Creamy and delicious, this dish is perfect for vegetarians looking for a carb fix without the hassle. Whip this up in 10 minutes and enjoy!


  • 150 g tagliatelle pasta
  • salt to taste
  • 30 ml (2 Tbsp) olive oil
  • 1 red medium onion, coarsely chopped
  • 30 ml (2 Tbsp) Spur Durky Sauce
  • 100 g fresh asparagus, coarsely chopped
  • 125 g button or portobellini mushrooms, quartered
  • 60 ml (¼ cup) Spur Peri-Peri Sauce
  • 125 ml (½ cup) fresh cream
  • 30 ml (2 Tbsp) chopped fresh thyme or 10 ml (2 tsp) dried
  • 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
  • freshly ground black pepper to taste
  • parmesan for garnish (optional)


Boil pasta with salt until soft. Drain and set aside.

Heat oil in a heavy-based frying pan. Sauté onion lightly with Spur Durky Sauce for about 2 minutes.

Add asparagus, mushrooms and lightly heat through for a few minutes.

Add Spur Peri-Peri Sauce, cream, thyme, salt and pepper. Cook for a few minutes, add pasta and heat through. Serve warm with Parmesan shavings and garnish with more thyme.


Add 80 g Chorizo sausage, sliced.

Substitute tagliatelle with any other pasta of choice.