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Garlic Roasted Cauliflower in a Basil Pesto Cream Sauce with Farfalle

Include fermented varieties of vegetarian foods, such as water kefir, tempeh, sauerkraut, and kimchi, to diversify your gut bacteria and take your health into high gear.

    This combination does not exist.


    Parmesan 15.0 grams

    Parmesan

    Double Cream 40.0 ml

    Double Cream

    Farfalle Pasta 75.0 grams

    Farfalle Pasta

    Cauliflower 100.0 grams

    Cauliflower

    Red Onion 60.0 grams

    Red Onion

    Garlic 20.0 grams

    Garlic

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Basil Pesto by Let's Cook 50.0 grams

    Basil Pesto by Let's Cook


    • Time : 30.0 mins
    • |
    • Calories: 564.0 kcal
    • |
    • Protein : 22.0 g
    • |
    • Fat : 20.0 g
    • |
    • Carb. : 76.0 g
    Mise en Place
    Prepare the vegetables as follows:

    Cauliflower: cut into bite sized florets
    Garlic: Mince
    Red Onion: Peel and Mince
    Parsley: wash, dry and chop fine.
    Boil the Pasta
    Bring some water to a boil, roughly 1 litre per 100g of pasta. Once the water comes to boil, add some salt. Then start boiling the pasta. It should cook in roughly 8 minutes.
    Pan Roast Cauliflower and Garlic
    Heat a pan and drizzle some olive oil in the pan. Season lightly and then pan roast the cauliflower and garlic. Once pasta is cooked; toss cauliflower with pasta, cream and pesto.
    Serve
    Once the dish has come together, sprinkle the parmesan over the pasta.