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Roast cauliflower spiced tomato pasta recipe

7 ratings

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

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