Roast Cauliflower Spiced Tomato Pasta Recipe

• Serves 2
• 10 mins to prepare and 15 mins to cook
• 723 calories / serving

Ingredients

• 100g farfalle
• 2 tbsp olive oil
• ½ red onion, finely sliced
• ½ red chilli, finely sliced
• ½ tsp ras el hanout
• 400g can chopped tomatoes
• 2 slices of leftover roast cauliflower
• 50g feta, crumbled
• 2 tbsp pine nuts, toasted
• handful of rocket leaves

Directions

1. Cook the pasta in a pan of lightly salted water for 10-12 minutes, or until cooked. Drain and set aside.
2. Meanwhile, heat the oil in a frying pan and saute the onion and red chilli until softened and pale yellow, around 5-8 minutes.
3. Bring the can of tomatoes to a boil, then decrease the heat to low and cook for 5 minutes, or until the sauce has reduced and thickened somewhat.
4. Heat for 2 minutes, stirring occasionally, after adding the drained pasta and leftover cauliflower.
5. Serve with feta crumbles, pine nuts, and rocket on top.

Tip

Make this simple pasta meal with the leftover cauliflower florets from this full roasted spicy cauliflower.