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Roast Cauliflower in Pesto with Pasta

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

    Red Onion 60.0 grams

    Red Onion

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Garlic 20.0 grams

    Garlic

    Farfalle Pasta 75.0 grams

    Farfalle Pasta

    Cauliflower 100.0 grams

    Cauliflower

    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
    : Your Kitchen Essentials
    Utensils: Pan | Pot to boil pasta |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Cauliflower: cut into bite sized florets
    - Garlic: peel and mince
    - Red Onion: peel and mince
    - Flat Leaf Parsley: chop finely.
    : Cook, Plate and Serve
    Boil 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. Drain and set aside.

    Roast Cauliflower:
    Heat a pan and drizzle some olive oil in it. Add onion, garlic and cauliflower. Season lightly and pan roast them well.
    Once pasta is cooked, toss it in with the cauliflower, followed by basil pesto provided and double cream. Mix well.
    Check and adjust the seasoning,

    Plate and Serve:
    Plate the pasta, sprinkle the parmesan and parsley over it and serve.