Charred cauliflower pasta with pumpkin seed pesto
Serves 2
Easy
Prep:
Cook:
Roast cauliflower florets and add to pesto pasta to make this lovely flavour-packed dinner for two. Sprinkle over a pinch of lemon zest to serve
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- 400g cauliflower
- 75ml olive oilplus 4 tbsp
- 180g pasta
- 1 chopped onion
- 3 garlic cloves2 crushed, 1 left whole
- pinch of chilli flakes
- 75g pumpkin seeds
- 35g hard cheese (pecorino, parmesan or vegetarian alternative)
- small bunch of roughly chopped soft herbs (such as parsley or basil)
- ½ lemonzested and juiced
Nutrition: Per serving
- kcal1193
- fat80g
- saturates14g
- carbs78g
- sugars11g
- fibre14ghigh
- protein33g
- salt0.4g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets with 2 tbsp of the olive oil on a baking tray. Season. Roast on the top shelf of the oven for 25 mins until the florets are slightly charred. Meanwhile, cook the pasta following pack instructions. Drain, reserving a mug of cooking water.
step 2
Fry the onion in 2 tbsp olive oil over a medium heat for 5 mins. Stir in the crushed garlic and chilli flakes, and cook for 1 min more until fragrant.
step 3
Blitz the pumpkin seeds, hard cheese, whole garlic clove, herbs and 75ml olive oil in a mini food processor until finely chopped. Season. Tip the cauliflower, pasta, pesto and a splash of the reserved water into the pan with the onion, stir, season and add a splash of lemon juice. Sprinkle over a pinch of lemon zest to serve.
