Cheesy cauliflower pasta

Cheesy cauliflower pasta

This veggie cauliflower pasta recipe successfully fuses British and Italian cuisine and, at less than a £1 a head to make, it’s affordable fare. A great family dish.

Cheesy cauliflower pasta

  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make and 30 minutes to cook

This veggie cauliflower pasta recipe successfully fuses British and Italian cuisine and, at less than a £1 a head to make, it’s affordable fare. A great family dish.

Nutrition: per serving

Calories
561kcals
Fat
18.1g (7.4g saturated)
Protein
22.3g
Carbohydrates
82.5g (6.7g sugar)
Salt
0.5g

Ingredients

  • 400g pasta shapes, such as penne
  • 1 medium cauliflower, broken into florets
  • 1 tbsp olive oil
  • A knob of butter
  • 1 large onion, sliced
  • 2 garlic cloves, sliced
  • 2 tbsp chopped fresh rosemary
  • 30g grated vegetarian Parmesan
  • 50g grated mature Cheddar
  • A handful chopped fresh flatleaf parsley
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Method

  1. Cook the pasta shapes in a pan of boiling water according to the packet instructions.
  2. Meanwhile, blanch the cauliflower in a pan of boiling water for 7-8 minutes, until very tender, then drain.
  3. Heat 1 tbsp olive oil and a knob of butter in a large pan and fry the onion for 5 minutes, then add garlic, and 2 tbsp chopped fresh rosemary, and cook for 2 minutes.
  4. Add the cauliflower and cook for a few minutes, until golden. Break up the cauliflower, add a ladleful of the pasta water and simmer until the water evaporates.
  5. Drain the pasta, add to the cauliflower mixture and toss with Parmesan, Cheddar and a handful chopped fresh flatleaf parsley. Serve drizzled with extra-virgin olive oil and lots of black pepper.

Nutrition

Calories
561kcals
Fat
18.1g (7.4g saturated)
Protein
22.3g
Carbohydrates
82.5g (6.7g sugar)
Salt
0.5g

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