Roast cauliflower spiced tomato pasta recipe
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
Each serving contains
- Energy
- 525kJ 723.0kcal
- Fat
- 43g
- Saturates
- 17g
- Salt
- 1.5g
- Sugars
- 17g
of the Reference intake
Carbohydrate 60.6gProtein 21.3gFibre 9.1g
Method
- Bring a pan of lightly salted water to the boil and cook the pasta for 10-12 min until tender. Drain and set aside.
- 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.
- 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.
- See more Pasta recipes
