Tagliatelle & Roasted Winter Vegetables recipe | WW TASTE

Name: Tagliatelle & Roasted Winter Vegetables recipe | WW TASTE
Ingredients: 1 kg mix of cauliflower florets, small pumpkin or butternut chunks, slim carrot and parsnip strips; 1 bunch spring onions, halved lengthways; 1/3 –½ cup olive oil, plus extra for drizzling; 2-3 cloves garlic, crushed; a few sprigs thyme; sea salt and freshly ground black pepper; 300 g Italian tagliatelle with egg, cooked according to package instructions; Parmesan shavings, for serving; For the rough parsley pesto, pound together; 30 g flat-leaf parsley; 25 g walnuts, roasted; 1 T capers; 1 clove garlic, crushed; ½ cup grated Parmesan; ¼ cup olive oil; sea salt and freshly ground black pepper, to taste

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Warm up with this hearty tagliatelle featuring roasted winter vegetables, rich flavours, and a comforting touch. A perfect seasonal pasta dish! Try this.

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Ingredients

1 kg mix of cauliflower florets, small pumpkin or butternut chunks, slim carrot and parsnip strips
1 bunch spring onions, halved lengthways
1/3 –½ cup olive oil, plus extra for drizzling
2-3 cloves garlic, crushed
a few sprigs thyme
sea salt and freshly ground black pepper
300 g Italian tagliatelle with egg, cooked according to package instructions
Parmesan shavings, for serving
For the rough parsley pesto, pound together
30 g flat-leaf parsley
25 g walnuts, roasted
1 T capers
1 clove garlic, crushed
½ cup grated Parmesan
¼ cup olive oil
sea salt and freshly ground black pepper, to taste