Creamy Roasted Cauliflower and Leek Pasta (Print version)
Roasted cauliflower brings golden edges to a creamy leek pasta.
# Ingredients:
Ingredients
01 -
300 g short pasta
02 -
600 g cauliflower florets
03 -
2 leeks, washed and sliced
04 -
2 garlic cloves, minced
05 -
2 tbsp olive oil
06 -
150 ml cream
07 -
60 g grated Parmesan
08 -
½ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 220°C / 425°F. Toss cauliflower florets with one tablespoon oil, half the salt and the pepper. Spread on a large baking tray and roast for 25–30 minutes, turning once, until tender with golden edges.
02 -
Bring a large pot of water to a boil. Cook pasta according to the package instructions until just tender. Reserve 250 ml cooking water before draining.
03 -
While the cauliflower roasts, heat the remaining tablespoon oil in a large skillet. Cook the well-washed leeks over medium-low heat for 10–12 minutes until soft, stirring frequently. Add garlic for one minute.
04 -
Pour in cream, the remaining salt and 100 ml reserved pasta water. Simmer gently for two minutes, then lower the heat and stir in all the Parmesan until melted.
05 -
Add drained pasta and roasted cauliflower. Toss for one to two minutes, adding a splash more reserved water only if needed, until the sauce coats the pasta. Do not boil hard once the cheese is added.
06 -
Divide between four bowls and serve straight away. The sauce should cling to the pasta, with golden cauliflower pieces throughout; no extra garnish is needed.
07 -
Refrigerate within two hours for up to three days. Reheat gently until steaming hot throughout, adding a splash of water to loosen the sauce.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.