Roasted cauliflower, bacon & chilli pasta

Roasted cauliflower, bacon & chilli pasta

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(7 ratings)

Ready in 20-30 minutes

Easy

Serves 4
An economical and extra tasty flavour combination

Nutrition and extra info

Nutrition:

  • kcal562
  • fat18g
  • saturates4g
  • carbs82g
  • sugars0g
  • fibre6g
  • protein23g
  • salt1.06g
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Ingredients

  • 1 medium cauliflower, cut into small florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 rashers streaky bacon, cut into large pieces
  • ½ tsp chilli powder
  • 400g tagliatelle
  • 200g tub cherry tomatoes
  • handful basil leaves, roughly torn

Method

  1. Heat oven to 200C/fan 180C/gas 6. Steam the cauliflower for 4 mins until just cooked, then set aside. Heat the olive oil in a shallow casserole dish or flameproof roasting dish. Add the bacon and chilli powder and cook over a medium heat for 2-3 mins until the fat starts to run. Stir the cauliflower florets in with the bacon, then cook in the oven for 10-15 mins until the cauliflower has soaked up the chilli oil and is starting to brown.

  2. While the cauliflower is roasting, cook the tagliatelle in boiling water according to pack instructions. Stir the cherry tomatoes in with the cauliflower, return to the oven and cook for about 2 mins until the tomatoes begin to soften.

  3. Drain the tagliatelle, return to the pan, then mix in the bacon, cauliflower, tomatoes and half the basil. Serve the pasta drizzled with a little olive oil and scattered with the remaining basil.

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Comments, questions and tips

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patto4795
7th Nov, 2007
4.05
At first glance this recipe didn't look all that appealing, but after trying it, all i can say is blooming delicious!

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