Wash and clean the vegetables then cut them into small cubes, roughly the same size. In a saucepan, heat a few tablespoons of extra virgin olive oil with the garlic clove, the dried thyme and a level teaspoon of delicate Curry.

When hot, sauté the vegetables over high heat. Add the salt and pepper and continue cooking over a low heat for around 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook and drain the tagliatelle, then season them to taste with the Curry vegetable ragout.