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Roast cauliflower pasta
Serves 4
Easy
Prep:
Cook:
Serve this easy, comforting dish with or without cheese
Skip to ingredients
- 4 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 cauliflowertrimmed and cut into small florets (about 780g prepared weight)
- 1 onionfinely chopped
- 1 red chillifinely chopped (seeds left in)
- 1 garlic clovecrushed
- 400g can chopped tomatoes
- 300g penne(or another pasta shape of your choice)
- 6 tbsp double cream
- grated parmesanto serve (optional)
Nutrition: per serving
- kcal701
- fat37g
- saturates17g
- carbs70g
- sugars14glow
- fibre9ghigh
- protein17g
- salt1.38g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix 2 tbsp of the oil with the turmeric, chilli powder and 1 tsp salt. Arrange the cauliflower in a single layer on a baking tray, drizzle over the spiced oil, then toss to coat. Roast for 20-25 mins until the cauliflower is deep golden and tender.
step 2
Meanwhile, heat the remaining 2 tbsp oil in a large saucepan over a low-medium heat and cook the onion and chilli for 5 mins until beginning to colour. Add the garlic and cook for 1 min more until fragrant. Stir in the tomatoes and cook for another 10 mins until thickened slightly.
step 3
Cook the pasta in a pan of boiling salted water following pack instructions. Drain, reserving 150ml of the cooking water.
step 4
Stir the cooked pasta into the sauce along with the reserved pasta water, then stir in the cream. Turn the heat up to high and bubble for 2 mins until slightly thickened.
step 5
Stir in the roasted cauliflower and season well. Sprinkle over a little grated parmesan to serve, if you like.
