Ingredients one small butternut, peeled and chopped into chunks one cauliflower head, cleaned and florets cut into chunks 15 ml o...
Ingredients
- 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
Directions
- 1In an oven safe roasting tray, arrange the chopped veggies and drizzle with olive oil and spices. Season.
- 2Roast in the oven at 180 degrees Celsius for about 40 minutes until soft.
- 3Mix through cooked tagliatelle.
- 4In a mixing bowl, combine the crème fraiche with chopped herbs.
- 5Add spoons full of crème fraiche on top of pasta.
- 6Serve hot and garnish with basil leaves.
