buck­wheat pasta with roast cau­li­flower & chick­peas

serves 4| prep 15 mins | cook­ing 25 mins

taste.com.au - - COOK IT NOW -

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)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.