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Charred cauliflower pasta with pumpkin seed pesto | Daily Dine

Charred cauliflower pasta with pumpkin seed pesto

Roast cauliflower florets and add to pesto pasta to make this lovely flavour-packed dinner for two. Sprinkle over a pinch of lemon zest to serve

dinnercauliflowerpasta

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Servings: 2

Nutritional Information

Calories:1193 kcal

Carbohydrate:78 g

Fat:80 g

Dietary Fiber:14 g

Protein:33 g

Saturated Fat:14 g

Sodium:0.4 mg

Sugar:11 g

Ingredients

400g cauliflower

75ml olive oil plus 4 tbsp

180g pasta

1 chopped onion

3 garlic cloves 2 crushed, 1 left whole

pinch of chilli flakes

75g pumpkin seeds

35g hard cheese (pecorino, parmesan or vegetarian alternative)

small bunch of roughly chopped soft herbs (such as parsley or basil)

1/2 lemon zested and juiced

Instructions

Step 1
Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets with 2 tbsp of the olive oil on a baking tray. Season. Roast on the top shelf of the oven for 25 mins until the florets are slightly charred. Meanwhile, cook the pasta following pack instructions. Drain, reserving a mug of cooking water.
Step 2
Fry the onion in 2 tbsp olive oil over a medium heat for 5 mins. Stir in the crushed garlic and chilli flakes, and cook for 1 min more until fragrant.
Step 3
Blitz the pumpkin seeds, hard cheese, whole garlic clove, herbs and 75ml olive oil in a mini food processor until finely chopped. Season. Tip the cauliflower, pasta, pesto and a splash of the reserved water into the pan with the onion, stir, season and add a splash of lemon juice. Sprinkle over a pinch of lemon zest to serve.