|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|
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.