Name: Spelt pasta with silky cauliflower sauce
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg cauliflower, cut into florets; 1 cup vegetable stock; 2 cloves garlic, peeled; 2 tbsp extra virgin olive oil; 3/4 cup multigrain breadcrumbs; 1 fresh long red chilli, seeded, finely chopped; 1 clove garlic, extra, crushed; 1/4 cup chopped fresh flat-leaf parsley; 1 tbsp finely grated lemon zest, plus 1 Tbsp lemon zest strips extra, to serve; 375 g dried spelt fettuccine; 1/2 cup grated parmesan, plus ¾ cup extra; 2 tbsp extra virgin olive oil, extra; 1 1/2 cups milk; 1 tbsp lemon juice

Spelt pasta with silky cauliflower sauce

Combining the nutty flavour of spelt pasta with our silky cauliflower sauce, this pasta dish is a wonderful idea for an easy dinner. It will be on the table in just 40 minutes, and is so tasty you'll be going back for seconds!

Serves 4

Prep

40M

Ingredients

1 kg cauliflower, cut into florets

1 cup vegetable stock

2 cloves garlic, peeled

2 tbsp extra virgin olive oil

3/4 cup multigrain breadcrumbs

1 fresh long red chilli, seeded, finely chopped

1 clove garlic, extra, crushed

1/4 cup chopped fresh flat-leaf parsley

1 tbsp finely grated lemon zest, plus 1 Tbsp lemon zest strips extra, to serve

375 g dried spelt fettuccine

1/2 cup grated parmesan, plus ¾ cup extra

2 tbsp extra virgin olive oil, extra

1 1/2 cups milk

1 tbsp lemon juice

Method

1.Place three-quarters of the cauliflower in a saucepan with stock and garlic; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until cauliflower is tender.

2.Meanwhile, cut remaining cauliflower into tiny florets. Heat oil in a frying pan over high heat, add florets; cook, stirring, for 2 minutes or until lightly golden. Add breadcrumbs, chilli and extra garlic; cook, stirring, for 2 minutes or until breadcrumbs are golden and crisp. Remove from heat; stir in parsley and lemon zest.

3.Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well; return to pan with parmesan and extra oil.

4.Blend cauliflower stock mixture with milk until very smooth. Stir in extra parmesan and juice. Season.

5.Spoon cauliflower sauce over pasta; serve topped with cauliflower crumbs and lemon zest.

The silky cauliflower sauce can also be served with grilled seafood or chicken. Or reduce the milk to ¼ cup for a thicker cauliflower mash, rather than a purée.
Note

Women's Weekly Food

Ingredients

Method

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