Cheesy cauliflower pasta

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
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

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.

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