Pasta with vanilla bean and crème fraiche

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  • Fresh tagliatelle
  • 1 tub of crème fraiche
  • Vanilla pod, split horizontally with a sharp knife
  • A splash of verjuice
  • Maldon salt and freshly ground organic rainbow peppercorns

Cooking Instructions

On low heat in a pot, slowly infuse half a vanilla bean into the crème fraiche for about 10 minutes.
Add a splash of verjuice to achieve a runny consistency.
Season with salt and pepper. Boil the pasta to al dente and drain.
Add a generous amount of sauce to the warm pasta. Using a fork, twist the pasta into a stack.
Drizzle with vanilla crème fraiche and garnish with the vanilla bean.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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