Skip to content
Roast cauliflower spiced tomato pasta recipe

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


  • 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

  • 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


  1. Bring a pan of lightly salted water to the boil and cook the pasta for 10-12 min until tender. Drain and set aside.
  2. 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.
  3. Scatter over crumbled feta, pine nuts and rocket and serve.


Use the leftover cauliflower florets from this whole roasted spiced cauliflower to make this easy pasta dish.

See more Pasta recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.