Zucchini and Carrot Vegetable Tagliatelle with Moulinex Companion
Make zucchini and carrot vegetable tagliatelle companion recipe in minutes for a light, low-carb side dish.
Tagliatelles de légumes au Companion is a light, vegetable-forward preparation that replaces traditional pasta with thin ribbons of zucchini and carrot, cut with a peeler and cooked in a multifunction food processor. The recipe combines the vegetables with a small amount of onion, olive oil, garlic and herbs, then steams and sautés them in sequence within the same appliance, preserving nutrients while streamlining cleanup. Naturally gluten-free and low in carbohydrates, this colourful dish is often enjoyed as a quick vegetarian main course, a healthy work-day lunch, or a versatile side that complements grilled meats and fish during weeknight dinners or summer gatherings.
Zucchini and Carrot Vegetable Tagliatelle with Moulinex Companion
Programmed entirely on the Companion’s automatic “Steam + Slow Cook” sequence, this recipe is a hands-off way to turn everyday produce into a restaurant-style plate in under 20 minutes. The method is eminently scalable—double the quantities for easy meal-prep boxes, or halve them for a single-serving lunch with zero leftovers.
Prep Time
15 minutes
15 minutes
Cook Time
15 minutes
15 minutes
Total Time
30 minutes
30 minutes
Ingredients
medium zucchinis (courgettes)
- medium carrots
- tbsp olive oil
- 50 ml vegetable stock (or water)
- tbsp light crème fraîche (approx. 4 % fat)
- small garlic clove, crushed
- ½ tsp fine salt (or to taste)
- Freshly-ground black pepper, to taste
- Optional / suggested additions that boost flavor and presentation:
- tbsp chopped fresh parsley
- A squeeze of lemon juice (about 1 tbsp)
Method
Rinse the zucchinis under cold running water
- Trim the ends of the zucchinis
- Peel the carrots
- Rinse the peeled carrots
- Use a vegetable peeler to cut the zucchinis into long, thin ribbons
- Use the vegetable peeler to cut the carrots into long, thin ribbons
- Pour about 0.7 L of water into the bowl of the Moulinex Companion
- Lock the bowl onto the appliance base
- Insert the steam basket inside the bowl
- Place the zucchini and carrot ribbons evenly inside the steam basket
- Close the lid with the steam cap set to the steaming position
- Select and start Steam program P1 at 100 °C for 15 minutes
- Wait until the program ends and the appliance beeps
- Stop the machine and unlock the lid
- Lift the steam basket out carefully, avoiding the hot steam
- Tip the vegetable ribbons into a serving dish
- Drizzle the vegetables with a little olive oil
- Season with salt and freshly ground pepper
- Toss the ribbons gently to coat them evenly
- Serve the zucchini and carrot vegetable tagliatelle immediately
Nutrition
Calories
257 kcal Protein
6 g Fat
15 g Carbs
26 g Fiber
7 g Sugar
16 g
257 kcal Protein
6 g Fat
15 g Carbs
26 g Fiber
7 g Sugar
16 g
Notes
Chef’s note: After peeling the ribbons, sprinkle them with a pinch of salt and let them sit in a colander for 5 minutes—this draws out excess moisture so the “tagliatelles” stay pleasantly al dente instead of watery. Just before serving, finish with a squeeze of lemon and a dusting of grated pecorino or nutritional yeast for a bright, cheesy lift that won’t overpower the vegetables.
why this recipe
Elegant yet wonderfully approachable, the zucchini and carrot vegetable tagliatelle companion turns humble garden staples into a dish that feels both gourmet and comforting. Fresh ribbons of tender vegetables soak up a delicate garlic-herb sauce, delivering all the silkiness of classic tagliatelle without the heaviness of pasta, while retaining a crisp bite that keeps each forkful lively. The recipe’s smart balance of textures, vibrant colors, and naturally sweet flavor notes makes it an ideal way to showcase seasonal produce, offering a nutrient-rich meal that comes together quickly enough for weeknights yet looks impressive enough for guests.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare this vegetable tagliatelle if I don’t own a Moulinex Companion (or any multifunction food processor)?
Absolutely. Use a handheld vegetable peeler or spiralizer to create the carrot and zucchini ribbons, then steam them in a regular stovetop steamer (5–6 minutes) or microwave until just tender. Finish by tossing the ribbons in a skillet with olive oil, garlic, salt, pepper and any herbs for 1–2 minutes before serving.
How can I add protein to make this vegetable tagliatelle a more filling main course?
Fold 100–150 g of cooked protein—grilled chicken strips, sautéed shrimp, or flaked smoked salmon—into the hot vegetable ribbons just before serving. For a vegetarian option, toss in pan-seared tofu or tempeh cubes, a drained can of chickpeas/white beans, or crown each portion with a soft-poached egg plus a spoonful of grated cheese or toasted nuts. Any of these additions lifts the dish to roughly 20–25 g of protein per serving, turning it into a satisfying main.
Q3: How should I store and reheat leftover vegetable tagliatelle?
Let the ribbons cool, then seal them in an airtight container and refrigerate for up to 3 days (freezing isn’t ideal because the vegetables turn mushy). To reheat, sauté them in a non-stick pan over medium heat with a teaspoon of water or olive oil—or microwave for 60–90 seconds—just until warmed through, so they stay al dente. Finish with a fresh pinch of salt, pepper and a squeeze of lemon to revive the flavors.