Three cheese cauliflower and pea spaghetti
13
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
An orchestra of cheese serenades crunchy pine nuts and cauliflower. Peas add a note of sweetness.
Ingredients
Cauliflower
600 g, cut into florets
Olive oil
1 tbs
Fresh sage
20 g, (1 bunch)
Pine nuts
1 tbs
Dry pasta
250 g, spaghetti
Frozen green peas
1½ cup(s), (180g)
Extra light sour cream
½ cup(s)
Lemon juice
2 tbs
Reduced-fat ricotta cheese
½ cup(s), (130g)
Reduced fat feta cheese
30 g, grated
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place cauliflower, olive oil, sage and pine nuts on a baking tray, tossing well to combine. Season with salt and freshly ground black pepper, then bake for 20–25 minutes or until golden.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions, or until just tender. Add peas for last 2 minutes. Drain pasta and peas, then return to pan. Add cauliflower mixture, sour cream, juice, ricotta, feta and parmesan to pasta. Toss to combine, then serve immediately.
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