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Roasted cauliflower and pesto pasta

Name: Roasted cauliflower and pesto pasta
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 large cauliflower (or 2 small cauliflowers), broken into florets; Olive oil; 250g short pasta (we used fusilli); 2 red onions, chopped; 3 garlic cloves, chopped; 50g raisins, soaked in boiling water for 10 minutes; 200g young leaf spinach; Zest and juice 1 lemon; 50ml shop-bought fresh vegetarian pesto

Published: 26 Apr 16
Updated: 24 May 24

More than a simple bowl of pasta – this recipe is bursting with flavour from the pesto, roasted cauliflower and raisins.

You might also like our pesto trofie pasta

Easy
March 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

More than a simple bowl of pasta – this recipe is bursting with flavour from the pesto, roasted cauliflower and raisins.

You might also like our pesto trofie pasta

Vegetarian recipes

Nutrition: per serving

Calories: 473kcals
Fat: 13g (2g saturated)
Protein: 15.7g
Carbohydrates: 68.4g (20g sugars)
Fibre: 9.5g
Salt: 0.4g

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Ingredients

1 large cauliflower (or 2 small cauliflowers), broken into florets
Olive oil
250g short pasta (we used fusilli)
2 red onions, chopped
3 garlic cloves, chopped
50g raisins, soaked in boiling water for 10 minutes
200g young leaf spinach
Zest and juice 1 lemon
50ml shop-bought fresh vegetarian pesto

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Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the cauliflower in a little olive oil, then roast for 25 minutes or until golden and tender. Meanwhile, cook the pasta in boiling salted water for 8-10 minutes according to the pack instructions – it should still have some bite. Drain, drizzle with olive oil and keep warm.
In a large frying pan, heat a glug of oil over a medium heat. Add the onions and garlic and cook gently for 8 minutes or until soft. Add the cooked pasta, roasted cauliflower, drained raisins, spinach, lemon zest and juice, and pesto, then toss until wilted. Season, then serve.