Roasted Butternut and Cauliflower Tagliatelle with Herbed Creme Fraiche
An easy vegetarian meal that consists of roasted butternut and cauliflower with tagliatelle, topped with basil and parsley crème fraiche.
Roasted Butternut and Cauliflower Tagliatelle with Herbed Creme Fraiche An easy vegetarian meal that consists of roasted butternut and cauliflower with tagliatelle, topped with basil and parsley crème fraiche. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 40min |
|
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Ingredients
- 1small butternutpeeled and cubed
- 1 cauliflower headflorets removed and washed
- 15ml olive oil
- 1/2teaspoon dried mixed herbs
- salt and black pepperto season
- 1cup creme fraiche
- handful chopped parsley and basil
- 4portions cooked tagliatelle
Instructions
- 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.