Easy to make and budget-friendly pasta
| Serves: | 2-3 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 250 g spaghetti, cooked
- Fresh basil to serve
- 700 g Woolworths Prepped Cauliflower Florets
- olive oil
- 1 T paprika
- Sea salt and freshly ground black pepper, to season
- Left over cheese like parmesan or mature cheddar, grated
- 30 g Italian flat leaf parsley or any leftover soft herbs
- 50 g baby spinach
- 2 garlic cloves, sliced
- 4 T sunflower seeds, toasted for extra flavour
- Generous squeeze of lemon
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
For the pesto:
30 g Italian flat leaf parsley or any leftover soft herbs
50 g baby spinach
2 garlic cloves, sliced
4 T sunflower seeds, toasted for extra flavour
Generous squeeze of lemon
Sea salt and freshly ground black pepper, to season
2 T olive oil
2 T water, to loosen
METHOD:
- Preheat the oven to high grill. Toss the cauliflower in the oil and seasoning to coat.
- Arrange in an even layer on a baking tray to achieve the best crisp. Sprinkle with cheese and grill for 8–15 minutes, adding more cheese halfway if you like. Serve immediately out of the oven with your pesto pasta .
- To make the pesto, simply add all the ingredients to a NutriBullet or blender and blend until combined. (Makes 1 cup)
- Fold the pesto through the cooked pasta, top with crispy cauliflower, garnish with fresh basil and enjoy!
Feeling inspired to do some more vegetarian cooking?
You could enjoy this recipe too
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