Roasted Cauliflower Pasta

Roasted Cauliflower Pasta

Tags

Pasta

Cook

Ingredients

  • 400g pasta
  • 2 tbsp vegan butter
  • 1 tbsp oil
  • ½ cup panko
  • 1 tbsp nutritional yeast
  • 3 shallots, finely chopped
  • 6 cloves garlic, minced
  • 1 medium head cauliflower
  • 2 cups baby spinach
  • 1 cup frozen peas
  • 2 cups vegetable stock
  • Juice of half a lemon
  • 2 sprigs of fresh thyme
  • Red-pepper flakes

Steps

  1. Preheat oven to 200°C. Add cauliflower florets to a baking tray in a singe layer.
  2. Drizzle with oil, sprinkle with salt and pepper and bake for 25-30 minutes, shaking the tray halfway through.
  3. Prepare the pasta according to package instructions. Reserve about 1 cup of pasta water.
  4. To the blender add the cauliflower, nutritional yeast and vegetable stock and blend until super smooth.
  5. Add in butter to the wok. Once butter is melted, add bread crumbs and toss to combine.
  6. Sauté until lightly toasted, add salt and pepper to taste and set aside.
  7. Heat oil in the wok. Add shallot, spinach and thyme and cook until spinach is wilted.
  8. Add in garlic and cook for 30 seconds. Add in sauce and reheat for about 2 minutes.
  9. Toss in the cooked pasta and peas. Let simmer for until well combined and heated through.
  10. Add in your pasta water, a bit at a time, until the dish reaches your desired consistency.
  11. Remove from heat and add lemon juice. Add salt, pepper and red pepper flakes to taste.