buckwheat pasta with roast cauliflower & chickpeas
serves 4| prep 15 mins | cooking 25 mins
The roast cauliflower in this vego pasta gives it a nutrient and flavour super–boost!
1 small head (about 700g) cauliflower, cut into florets 2 tbs currants 2 tsp balsamic vinegar 200g gluten-free buckwheat penne or spiral pasta 1 tbs extra virgin olive oil 4 green shallots, trimmed, thinly sliced 2 garlic cloves, crushed 2 tsp finely grated lemon rind 400g can chickpeas, rinsed, drained 80ml ( 13 ⁄ cup) gluten-free salt-reduced vegetable stock 100g baby spinach 14 ⁄ cup chopped fresh continental parsley, plus whole leaves, extra, to serve 1 tbs fresh lemon juice
1 Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray and spray lightly with oil. Bake for 20-25 minutes or until golden. Place the currants and balsamic in a small bowl. Set aside to soak. 2 Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following the packet directions or until al dente. Drain and return to the pan. 3 While the pasta is cooking, heat 2 tsp oil in a large non-stick frying pan over medium heat. Add the shallot, garlic and lemon rind and cook, stirring, for 1 minute. Add the currant mixture. Cook for 1 minute. Add the chickpeas and stock and simmer for 2 minutes or until reduced by half. Add the spinach and stir until spinach wilts. 4 Add the chickpea mixture, cauliflower, parsley, lemon juice and remaining 2 tsp oil to the pasta. Toss until well combined. Season. Serve sprinkled with extra parsley. PER SERVE • 13g protein • 7g fat (1g saturated fat) • 54g carb • 12g dietary fibre • 363 Cals (1518kj)