Guys, you know that getting nutritious meals on the dinner table can get quite challenging sometimes, right? I mean, just by living with a non veggie eater alone is like trying to run a marathon bare feet. See my frustration?
But luckily, this recipe of Roasted Butternut and Cauliflower Tagliatelle with Herbed Crème Fraiche beats all frustrating feelings and it also turns out that it takes the number one spot in the flavour department.
Simply roast your veggies with spices of your choice and serve it with perfectly cooked pasta and mouthwatering crème fraiche with freshly chopped herbs.
And the way butternut features in my house? I can’t get enough of this versatile veggie – not only nutritious but delicious.
See? It can even make a rhyme. Check out this delish Roasted Butternut and Spinach Brown Rice Salad or this Roasted Butternut Salad with Toasted Seeds. If you are looking for something a bit more comforting, this Butternut and Onion Au Gratin or Rustic Ratatouille might tickle your fancy. How much do you love butternut?
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 1 small butternut peeled and cubed
- 1 cauliflower head florets removed and washed
- 15 ml olive oil
- 1/2 teaspoon dried mixed herbs
- salt and black pepper to season
- 1 cup creme fraiche
- handful chopped parsley and basil
- 4 portions cooked tagliatelle
Ingredients
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- In an oven safe roasting tray, arrange the chopped veggies and drizzle with olive oil and dried herbs. Season.
- Roast in the oven at 180 degrees Celsius for about 40 minutes until soft.
- Mix through cooked tagliatelle.
- In a mixing bowl, combine the crème fraiche with chopped herbs.
- Add spoons full of crème fraiche on top of pasta.
- Serve hot and garnish with basil leaves.
This is so simple and looks super tasty – I absolutely love butternut!
Hi Meg,
Thank you for popping in! Yes, super easy with awesome flavors!
Do you have any suggestions for adding a protein? Thanks!