Spaghetti with roast cauliflower pesto
- Portion size: Serves 4
- Hands-on time 20 min, oven time 10-15 min
- Difficulty: easy
Try an alternative to traditional pesto with this quick spaghetti recipe – using roast cauliflower, hazelnuts and anchovy fillets.
Join Extradelicious to unlock Cook Mode
Ingredients
- 1 large cauliflower, sliced into florets
- 150ml light olive oil, plus extra for frying
- 30g blanched hazelnuts
- 30g grated parmesan, plus extra
- Large bunch fresh basil
- 4 drained anchovy fillets
- 1 tbsp extra-virgin olive oil
- Zest and juice from 1 lemon
- 400g spaghetti
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 210°C/fan190°C/gas 6 ½. Slice a large cauliflower into florets, then toss with a good splash of olive oil and hazelnuts. Roast for 10-15 minutes until the nuts are golden and the cauliflower is starting to char.
- Remove from the oven and season well. Cool slightly, then whizz all but a few florets in a food processor with 30g grated parmesan, a large bunch of fresh basil, anchovy fillets in oil and 1 tbsp extra-virgin olive oil until finely ground. Slowly pulse in 150ml light olive oil to give a loose paste. Season, then add a grating of lemon zest and a squeeze of juice.
- Bring a pan of salted water to the boil and cook 400g spaghetti until al dente. Drain, toss with the pesto, then serve topped with the reserved florets, extra parmesan, lemon zest and basil leaves.
Nutrition
- 840kcals Calories
- 47.1g (7.7g saturated) Fat
- 26.1g Protein
- 79g (9.6g sugars) Carbs
- 10.5g Fibre
- 0.5g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
This is such a great recipe – very different, too. I’ve made it umpteen times.
I love this recipe because… it incorporates traditional ingredients in an exciting new way! It looks so tasty and above all, fairly easy to create <3
“I love this recipe because… its simple yet smells of summer evenings al fresco…..”
I love this recipe because I love all the ingredients, it’s tasty and easy to cook :-)
Leave a comment, question or tip