First prepare the vegetables by washing them and cutting them into more or less small cubes, making sure they are more or less the same size.

Pour the olive oil into a large pan, then add the celery, carrot and onion, then fry for about 5-6 minutes over medium high heat with a pinch of salt which will help release the vegetation water. which will not allow the vegetables to burn.

Add the minced garlic (if you like), sauté with the sauté for another minute, then add the diced vegetables.

Cook the vegetables over high heat, stirring constantly for about ten minutes; this will allow the vegetables to remain crunchy and tasty.

Add the tomato puree, a pinch of dried chilli (optional) and season with salt and pepper. Cover the pan or pan with its lid, lower the heat to low and simmer for 15-30 minutes.

After cooking, taste the vegetable sauce and check the flavor.

Boil the pasta and drain it al dente, taking care to keep a couple of glasses of cooking water.

Take about half of the vegetable sauce and set aside in a bowl.

Add the noodles to the pan with the vegetable sauce, together with a few tablespoons of cooking water, then mix well, cover with a lid and leave to flavor for a couple of minutes over medium heat.

Serve the wholemeal tagliatelle immediately, finished with a generous spoonful of sauce set aside, chopped fresh parsley, freshly ground pepper and grated vegan cheese.