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Roast cauliflower spiced tomato pasta recipe

Roast cauliflower spiced tomato pasta recipe

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Use leftover harissa-spiced roasted cauliflower to make this super easy pasta recipe. Tossed in a simple homemade tomato sauce with feta, toasted pine nuts and rocket, it makes a great meat-free dinner or even a packed lunch for work. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 723 calories / serving

Ingredients

  • 100g farfalle
  • 2 tbsp olive oil
  • ½ red onion, finely sliced
  • ½ red chilli, finely sliced
  • ½ tsp ras el hanout
  • 400g can chopped tomatoes
  • 2 slices of leftover roast cauliflower
  • 50g feta, crumbled
  • 2 tbsp pine nuts, toasted
  • handful of rocket leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    525kj
    723kcal     36%

  • Fat

    43g 62%

  • Saturates

    17g 83%

  • Sugars

    17g 19%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 60.6g Protein 21.3g Fibre 9.1g

Method

  1. Bring a pan of lightly salted water to the boil and cook the pasta for 10-12 min until tender. Drain and set aside.

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  2. Meanwhile, heat the oil in a frying pan and gently cook the onion and red chilli for 5-8 mins until softened and pale golden. Add the can of tomatoes and bring to the boil then reduce the heat and simmer for 5 mins until the sauce reduces and thickens a little. Add the drained pasta and leftover cauliflower and heat for 2 mins, stirring occasionally.

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    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

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    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  3. Scatter over crumbled feta, pine nuts and rocket and serve.

Cook once, eat twice tip: Use leftovers from our Harissa spiced whole roasted cauliflower to make this recipe.

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