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Tagliatelle with Roasted Winter Vegetables

See full recipe on: Kitchen Daily



Ingredients

4 1/2 cups mix of the following: cauliflower florets, small pumpkin or butternut squash chunks, slim carrot and parsnip strips
1 bunch spring onions, halved lengthwise
1/2 cup olive oil, plus extra for drizzling
2 3 cloves garlic, crushed
A few sprigs thyme
Sea salt and freshly ground black pepper, to taste
10 1/2 ounces tagliateele with egg, cooked according to package instructions
Parmesan cheese shavings, for serving
For the rough parsley pesto, pound together the following:
1 ounce flat-leaf parsley, chopped
1 ounce walnuts, roasted
1 tablespoon capers
1 clove garlic, crushed
1/2 cup grated parmesan cheese
1/4 cup olive oil
Sea salt and freshly ground black pepper, to taste

Nutrition 4 servings

Per Serving % Daily Value
Calories 612
Fat 56g 86%
Carbs 11g 3%
Protein 18g 37%
Fiber 4g 16%
Cholesterol 286mg 95%
Sodium 441mg 18%
     
Fat
Carbs
Protein

Preparation






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