Roasted cauliflower and pesto pasta
- 1 large cauliflower broken into small florets
- olive spray oil
- 250g short pasta
- 2 red onions, chopped
- 3 cloves garlic, chopped
- ¼ cup raisins, soaked in boiling water for 10 min, then drained
- 200g baby spinach
- zest and juice 1 lemon
- 3 tablespoons fresh vegetarian pesto
1 Heat the oven to 200°C/ fan 180°C/gas 6. Put the cauliflower in a baking tray and spray with oil, then roast for 25 min or until tender.
2 Meanwhile, cook the pasta in unsalted boiling water for 8–10 min according to the pack instructions until al dente. Drain, reserving 4 tablespoons of the cooking water, and keep warm.
3 About 8 min before the end of the cauliflower roasting time, spray a large non-stick frying pan with oil and heat over a medium heat. Add the onions and garlic and cook gently for 8 min or until soft.
4 Add the pasta and reserved water to the frying pan, along with the roasted cauliflower, raisins, spinach, lemon zest and juice and pesto. Toss to combine, then season with ground black pepper and serve.
Nutrition Info (per serve)
Total fat 13.7g
–Saturated fat 2.7g
Dietary fibre 1.6g
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