Pasta with cauliflower, lemon & capers
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
No colander needed! Just stir frequently while the pasta cooks. This lets the starches unite all the ingredients, which creates a thick, rich pasta sauce.
Ingredients
Olive Oil
1 tablespoon(s)
Garlic
3 clove(s), thinly sliced
Chilli flakes
¼ teaspoon(s), level
Wholewheat Pasta, dry
240 g, penne
Cauliflower, Raw
1 whole, cut into bite-size florets
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Capers, in Brine
1½ tablespoon(s)
Vegetarian parmesan style hard cheese
25 g, grated
Parsley, fresh
1 tablespoon(s), flat-leaf, finely chopped
Instructions
1
In a large pan, heat the oil over a medium heat, add the garlic and chilli and cook for 1 minute, stirring until fragrant.
2
Add the pasta, cauliflower, lemon zest and juice, season, then add 700ml water to the pan. Increase the heat to high and bring to a boil. Cook, uncovered for 10-12 minutes, stirring frequently, until the pasta is al dente, the cauliflower is completely soft and beginning to break down and the liquid has reduced to a thick, saucy consistency.
3
Remove the pan from the heat and stir in the capers, cover and let sit for 2 minutes. Sprinkle with the cheese and parsley, then serve.
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