Charred Cauliflower Pasta with Pumpkin Seed Pesto
20m
prep time
60m
total time
Easy
level
10
ingredients
Roast cauliflower florets and add to pesto pasta to make this lovely flavour-packed dinner for two. Sprinkle with a pinch of lemon zest to serve, and lots of Parmesan.
Method
Based on 2 servings, adjust as needed.
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.
- Ingredients
- Based on 2 servings
-
1 Onion, chopped 1 x Sainsbury's Onions Loose -
50g Pumpkin Seeds 1 x Sainsbury's Pumpkin Seeds 100g -
0.5 Lemon, zested and juiced 1 x Sainsbury's Lemons -
300g Cauliflower 1 x Sainsbury's Cauliflower -
100ml Olive Oil 1 x Sainsbury's Olive Oil 500ml -
200g Pasta 1 x Sainsbury's Italian Rigatoni Tubes Pasta 500g -
35g Italian-Style Hard Cheese, pecorino, parmesan or vegetarian alternative 1 x Stamford Street Co. Italian Hard Cheese 200g -
3 Garlic Cloves 1 x Sainsbury's Large Garlic -
1 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 85g -
20g Soft Herbs, roughly chopped (such as parsley or basil) 1 x Sainsbury's Fresh Packed Basil 30g
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Products and prices from
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