Roasted cauliflower and pesto pasta
NUTRITION: PER SERVING
FAT: 13G (2G SATURATED)
CARBOHYDRATES: 68.4G (20G SUGARS)
1 large cauliflower (or 2 small cauliflowers), broken into florets
250g short pasta (we used fusilli)
2 red onions, chopped
3 garlic cloves, chopped
50g raisins, soaked in boiling water for 10 minutes
200g young leaf spinach
Zest and juice 1 lemon
50ml shop-bought fresh vegetarian pesto
Heat the oven to 200°C/180°C fan/gas 6. Toss the cauliflower in a little olive oil, then roast for 25 minutes or until golden and tender. Meanwhile, cook the pasta in boiling salted water for 8-10 minutes according to the pack instructions – it should still have some bite. Drain, drizzle with olive oil and keep warm.
In a large frying pan, heat a glug of oil over a medium heat. Add the onions and garlic and cook gently for 8 minutes or until soft. Add the cooked pasta, roasted cauliflower, drained raisins, spinach, lemon zest and juice, and pesto, then toss until wilted. Season, then serve.