One pot cauliflower and chickpea pasta.
Cook time: 8 mins | Prep time: 10 mins | Serves: 3
Ingredients.
200g penne pasta, I use chickpea penne pasta
1/4 cauliflower, finely chopped. Approx. 300g
60g tuscan kale, finely chopped
1 cup pasta tomato sauce or make your own. Recipe below.
To serve:
Chilli flakes or Aleppo pepper
Method.
1. Bring a 28cm deep frying pan up to a boil with 6 cups of salted water. Add your pasta and cauliflower. Simmer on low for 8 minutes or packet cooking time of pasta.
2. Drain 1/2 cup of the pasta liquid from the pan. On low heat add the tomato sauce, kale, salt and pepper to taste. Stir through for 2 minutes and turn heat off.
3. Sprinkle with chilli flakes or Aleppo pepper.
Fresh tomato sauce.
Cook time: 15 mins | Prep time: 5 mins | Makes: 2 cups
Ingredients.
1 onion - diced fine
4 garlic -chopped fine
300ml tomato puree
Method.
1. Add your onion with a good pinch of salt and 30ml of olive oil to a frying pan. Saute on low for 6 minutes. Add the garlic and stir for 1 minuite.
2. Add the tomato puree and 250ml of water. Simmer on low for 20 minutes
3. Add salt to taste and leave as is or blend to make a smooth sauce.
Will freeze for up to 4 months.
