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Creamy cauliflower pasta recipe

Creamy cauliflower pasta recipe

30 ratings

Created by The Tesco Recipes team

Whip up a creamy sauce using cauliflower, olive oil and pumpkin seeds that pairs perfectly with pasta. Use the leftovers to make our Summery chickpea stew for tomorrow's lunch, see step 3. See method

Ingredients

  • 2 cauliflowers (about 1.3kg), ⅓ cut into small florets, ⅔ finely chopped
  • 3 tbsp olive oil​
  • 1 large red onion, cut into thin wedges
  • 30g pumpkin seeds
  • 1 vegetable stock pot, made up to 1ltr
  • 2 tbsp tahini
  • 300g rigatoni
  • 250g baby spinach
  • 1 tsp crushed chillies (optional)
2 of your five-a-day and low in fat

Each serving contains

  • Energy

    2145kj
    510kcal     26%

  • Fat

    15g 22%

  • Saturates

    2g 12%

  • Sugars

    12g 13%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 67.9g Protein 20.9g Fibre 8.6g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C, and put a large baking tray inside to heat up. Toss the cauliflower florets with 1 tbsp oil and arrange in a single layer over half of the hot tray. Toss the onion with ½ tbsp oil and put on the other side of the tray.
  2. Bake for 20 mins, then add the pumpkin seeds around the onion and return to the oven for another 5 mins or until the cauliflower is tender and caramelised. Turn off the oven but leave the tray inside to keep warm.
  3. Meanwhile, heat the remaining 1½ tbsp oil in a large, lidded saucepan over a medium heat. Cook the finely chopped cauliflower for 5 mins, stirring frequently – don’t let it go brown. Add the stock, cover and bring to the boil. Reduce the heat to a simmer and cook for 12 mins. Put in a blender (or use a stick blender, it will just be less smooth) and blitz until creamy and glossy. Blend in the tahini and season well. Set aside half this sauce (800g) for our Summery chickpea stew. Return the rest to the pan.
  4. Cook the pasta to pack instructions, adding the spinach for the last 2 mins to wilt. Drain and stir into the cauliflower sauce in the pan.
  5. Divide the pasta between plates and top with the roasted cauliflower, onion and toasted pumpkin seeds, and a pinch of crushed chillies, if you like.

Cook once, eat twice tip: Use leftovers from this recipe for our Summery chickpea stew.

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