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Roasted butternut and cauliflower tagliatelle with herbed creme fraiche

Recipe from: 13 January 2016
recipe, butternut, cauliflower, pasta,vegetables

Ingredients 8
Servings 4
Time 00:10


  • one small butternut, peeled and chopped into chunks
  • one cauliflower head, cleaned and florets cut into chunks
  • 15
    olive oil
  • 1/2
    vegetable spice mix of your choice
  • salt and black pepper to season
  • 1
    crème fraiche
  • handful
    of freshly chopped basil and parsley
  • four portions cooked tagliatelle



In an oven safe roasting tray, arrange the chopped veggies and drizzle with olive oil and spices. 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.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

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Read more on: butternut  |  recipe  |  cauliflower  |  vegetables  |  pasta

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