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–+ servings

Penne With Roast Cauliflower, Chilli and Parmesan Cheese

Print Recipe
Easy, healthy Roast Cauliflower & Chilli Penne, topped with Parmesan Cheese & hazelnuts. A perfect dinner recipe for busy weeknights!
Course Main Course
Cuisine Italian
Keyword Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 640
Author Spooning & Forking Couple

Equipment

  • 1 Stainless Steel Mixing Bowl
  • 1 Garlic Press

Ingredients

  • ½ Cauliflower
  • 4 tbsp Olive Oil extra virgin
  • 400 g Penne
  • 2 Shallots finely chopped
  • 2 Cloves Garlic crushed
  • 1½ tsp Ancho Chilli Flakes
  • ½ Lemon juiced
  • 50 g Parmesan Cheese grated
  • ½ bunch Parsley flat-leaf, roughly chopped
  • 35 g Hazelnuts toasted and roughly chopped

Instructions

  • Heat the oven to 200C/fan180C/gas 6.
  • Cut the cauliflower into florets, put on a baking paper-lined baking tray and drizzle with 2 tbsp of the oil, Season with salt and roast for 20 minutes turning halfway, until golden.
    Meanwhile, cook the pasta according to the packet instructions, then drain reserving a ladleful of the cooking water.
  • Heat the remaining 2 tbsp oil in a frying pan over a medium heat. Finely chop and cook the shallots for 3 minutes, then add the garlic and chilli flakes and fry for a further 2 minutes.
  • Add the roasted cauliflower, pasta, reserved waterand lemon juice, then grate in the cheese. Mix well, then taste and season.
  • Coarsely chop the parsley, then sprinkle overthe pasta with the hazelnuts. Grate over extra Parmesan Cheese to serve.

Nutrition

Calories: 640kcal | Carbohydrates: 86g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 9mg | Sodium: 236mg | Potassium: 649mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1193IU | Calcium: 216mg | Iron: 3mg