Vegetarian recipe for Cauliflower and Butternut Tagliatelle Pasta – add chicken or fish if desired
one small butternut, peeled and chopped into chunks
one cauliflower head, cleaned and florets cut into chunks
15 ml olive oil
½ teaspoon vegetable spice mix of your choice
salt and black pepper to season
1 cup crème fraiche
a 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 provided by Anina’s Recipes – a food blog by Anina Meyer.