Roasted butternut and cauliflower tagliatelle with herbed creme fraiche

Anina's Recipes
4 servings Prep: 10 mins, Cooking: 40 mins
Rate this recipe
An easy vegetarian meal and takes the number one spot in the flavour department.

By Food24 January 13 2016
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Ingredients (8)

1 butternut — peeled and cubed
1 cauliflower — cut into florets
1/2 tsp dried mixed herbs
salt and freshly ground black pepper — to taste
1 cup crème fraîche
fresh basil — and parsley
tagliatelle — cooked
15 ml olive oil
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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.



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