Pasta With Cauliflower and Chilli |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I adapted this recipe slightly from a BBC Good Food magazine. It has a lightly spicy taste and is very quick to make. You can use any sort of long, thin noodle for the pasta. Ingredients:
250 g pasta or 250 g linguine or 250 g spaghetti |
3 tablespoons olive oil |
1 small cauliflower, cut into small florets |
1/2 teaspoon chili powder |
1 onion, sliced |
6 -8 slices streaky bacon or 6 -8 slices parma ham |
250 g cherry tomatoes, washed |
1/2 cup parmesan cheese |
1/4 cup fresh basil, roughly torn |
salt & freshly ground black pepper |
Directions:
1. Start by pre-heating the oven to 200 C or about 400°F.
2. Meanwhile, steam the cauliflower for 4 minutes.
3. In an oven-proof frying pan, heat up 2 tablespoons of the olive oil and add the chilli powder.
4. Saute for 30 seconds and then add the onion.
5. Saute for a further 2 minutes.
6. Add the bacon and cauliflower.
7. Stir to mix well and coat everything in oil, then put the pan in the oven for 10-12 minutes or until the cauliflower starts to brown.
8. In the meantime, cook the pasta according to the package directions.
9. Once the cauliflower starts to brown, add in the cherry tomatoes and return to the oven for a further 2-3 minutes until the tomatoes have softened.
10. Drain the pasta and mix with the remaining olive oil and most of the parmesan cheese.
11. Portion out the pasta and put the cauliflower mixture on top.
12. Sprinkle with the basil and remaining cheese.
13. Season to taste and serve immediately.
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