Roasted cauliflower and pesto pasta

Roasted cauliflower and pesto pasta
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.

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