Cabbage Tagliatelle with Asparagus and Roasted Cauliflower

Appreciating ingredients is what we are about here at Whealfood.
We have enjoyed the introduction of Asparagus in our recipes since it came into season in April. Its been a lovely  gift that we have  savoured and loved using. Asparagus is now going out of season. As  vegetables go out of season, new ones come in. That’s what I love about eating seasonal , the larder is transient and forever changing. When  new ingredients arrive  they open up a whole new realm of recipes . You also really get to know the ingredients that you cook with as they are more of a  treasured commodity.  The fact that the ingredients grow and live in the  same seasons as you do gives you a better connection and feeling of satisfaction in using them.

Cornish Veg
Cornish Veg

I thought that I would try experimenting using strips of  cabbage as  tagliatelle in this recipe , lightly cooked in butter until al-dente. It worked really well and is  a healthy alternative for pasta, if you haven’t tried it then I would recommend it as its quick and easy. I made a cauliflower cheese a few weeks back that is the inspiration for the sauce in this recipe. Roasted cauliflower cheese is the best, luxurious and moreish  .  I use fried bacon to add a depth of flavour to the sauce but you can leave it out if you wish.

The Mighty Cabbage
Appreciate the Local Cabbage its delicious.

 

 

Print Recipe
Cabbage Tagliatelle with asparagus and roasted Cauliflower
Cabbage Tagliatelle
Prep Time 5
Cook Time 20
Passive Time 5
Servings
Ingredients
Prep Time 5
Cook Time 20
Passive Time 5
Servings
Ingredients