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Creamy roasted cauliflower and spinach pasta recipe

23 ratings

Try a creamy pasta recipe with a difference – add rosemary-roasted cauliflower and fresh spinach for a tasty flavour combo. Make a quick white sauce with Grana Padano and serve simply with black pepper and extra cheese. To make it veggie, swap the Gran Padano for Cheddar! See method

Serves 4
10 mins to prepare and 25 mins to cook
508 calories / serving
Freezable

Ingredients

400g frozen cauliflower florets
2 garlic cloves (skin on), bashed
2 small red onions, cut into wedges
1 tbsp olive oil
2 rosemary sprigs, leaves chopped
350g penne
30g unsalted butter
20g plain flour
250ml milk
40g grated Grana Padano
125g fresh spinach

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2145kj
508kcal 25%
Fat
15g 21%
Saturates
7g 35%
Sugars
8g 9%
Salt
0.5g 9%

of the reference intake
Carbohydrate 78.7g Protein 19.5g Fibre 2.6g

Method

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.
Meanwhile, cook the penne to pack instructions. Drain, reserving 150ml of the pasta water, then return to the pan.
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.

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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.
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.

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.

See more Pasta recipes