Creamy roasted cauliflower and spinach pasta recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the cauliflower and garlic on one side of a baking tray and the onions on the other. Drizzle everything with the oil, sprinkle with the rosemary, then roast for 25 mins until golden and crisp.
2. Meanwhile, cook the penne to pack instructions. Drain, reserving 150ml of the pasta water, then return to the pan.
3. For the sauce make a roux by melting the butter in a large saucepan over a medium heat and adding the flour. Cook for 1 min, stirring, then gradually add the milk, whisking constantly until smooth. Bring to the boil, then simmer for 2 mins. Remove from the heat.
4. Discard the skins from the garlic and add to the white sauce along with the cauliflower. Use a potato masher to mash until smooth, or blitz in a food processor. Add 20g Grana Padano and season to taste.
5. Add the white sauce to the pasta with the onions and spinach. Stir until the spinach has wilted, then add enough reserved water to make a silky sauce. Top with extra Grana Padano and black pepper to serve.

• See more Pasta recipes

• Freezing and defrosting guidelines

  Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• Tip

  To make it vegetarian, use finely grated Cheddar instead of Grana Padano.