Charred cauliflower pasta with pumpkin seed pesto
Prep
20 mins
Cook
40 mins
Servings
2
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and uses ingredients I almost always have on hand. The charred cauliflower gets wonderfully nutty and caramelized, while the pumpkin seed pesto adds such a vibrant, earthy richness to every bite. Pumpkin seeds are packed with magnesium and zinc, which are brilliant for boosting your immune system, and honestly, they make the most delicious pesto alternative to pine nuts. The whole dish is naturally vegetarian, affordable, and surprisingly elegant enough to serve to guests.
Ella x
Ingredients
- 400 gcauliflower
- 75 mlolive oil plus 4 tbsp
- 180 gpasta
- 11 chopped onion
- 13 garlic cloves 2 crushed(1 left whole)
- 1 pinchof chilli flakes
- 75 gpumpkin seeds
- 35 ghard cheese(pecorino, parmesan or vegetarian alternative)
- 1 smallbunch of roughly chopped soft herbs(such as parsley or basil)
- 1½ lemon zested and juiced
Detail level
Instructions
- 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.
- 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.
- 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.
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