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Cauliflower and pine nut spaghetti
Cauliflower and pine nut spaghetti
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Mild and kid-friendly vegetarian meal with a hint of chili for added flavor.
Ingredients:
  • 1 small (about 1kg) cauliflower, cut into small florets
  • 60ml olive oil
  • 1 brown onion, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 3 garlic cloves, crushed
  • 40g pine nut
  • 1 fresh long red chilli, finely chopped
  • 375g spaghetti
  • 250.00 ml flat-leaf parsley leaves
  • 40g parmesan
  • Coles Bakery Sourdough White Vienna bread, to serve
Instructions:
  • Steam cauliflower in a covered basket over simmering water in a saucepan until tender, about 10 mins.
  • In a large frying pan over medium-high heat, sauté the onion and capsicum until softened. Add the cauliflower and garlic, breaking up the cauliflower with a wooden spoon until light golden. Stir in pine nuts and chilli, cooking until fragrant.
  • Cook the spaghetti in a large pot of boiling salted water according to the package instructions. Save 1/2 cup (125ml) of the cooking liquid before draining.
  • Combine the pasta, parsley, and reserved liquid with the cauliflower mixture, tossing to mix well. Sprinkle with Parmesan and divide into serving bowls. Serve with lemon wedges and sourdough bread.

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