Sicilian-style pasta with cauliflower, currants, saffron and pine nuts
- November 2010
- Serves 4
- Takes 20 minutes to make, 25 minutes to cook
This vegetarian cauliflower, currant and pine nut pasta recipe is inspired by the flavours of Sicily. You can try it with different pasta shapes, we’ve suggested chifferi rigati no 33, tubetti or penne.
- Dairy-free recipes
- 22.6g (2.7g saturated)
- 64.5g (20.3g)
Got some leftover currants? Try…
Orange and currant pancakes. Make some pancake batter (find a recipe at deliciousmagazine.co.uk), then stir in a handful of currants, 1tbsp of orange liqueur and a grating of orange zest. Fry the pancakes as normal.
Sun-dried tomato, feta and currant couscous. Add a handful of currants to uncooked couscous in a heatproof bowl. Following the packet instructions, pour over hot stock to cook the couscous. Stir through chopped coriander and parsley, sun-dried tomatoes with some of their oil, crumbled feta and steamed green beans.
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