Cauliflower and lemon pasta

Batch-cooked roasted cauliflower is used alongside a creamy zesty sauce in this quick and easy vegetarian pasta. The crunchy breadcrumbs add great texture to the finished dish.

Ingredients

For the pasta

• 300g/10½oz dried pasta
• ½ of the batch-cooked roast cauliflower (about 400g/14oz cooked weight)
• 200g/7oz garlic and herb soft cheese
• ½ lemon, juice and zest only (if cooking the meal plan, reserve the remaining ½ lemon for the chilli recipe)

For the crunchy crumbs

• 2 tsp olive oil
• 1 slice of bread
• 1 tsp garlic granules
• salt and ground black pepper

Method

1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Reserve a little of the cooking water.

2. Meanwhile, make the crunchy crumbs. If you have a food processor, break the bread into rough chunks and process until fine. Alternatively cut into small pieces using a serrated knife, they will be more like mini croûtons but just as delicious.

3. Heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and garlic granules and season with salt and pepper. Cook for about 5 minutes, stirring often, until they are golden and crunchy. Be sure to keep an eye on them as they go from uncooked to burned in the blink of an eye! Set aside.

4. Put the cauliflower into a small bowl and heat in the microwave for 3–4 minutes until hot through. If you don’t have a microwave, put into a small saucepan with a splash of water and heat on the hob.

5. When the pasta is cooked, drain and add the cooked cauliflower, soft cheese and lemon juice. Stir in a couple of tablespoons of the reserved pasta cooking water if you prefer a thinner sauce. Season with plenty of salt and pepper and stir well. Serve sprinkled with the crunchy crumbs and a little lemon zest.

Cauliflower and lemon pasta