Creamy Cauliflower Linguine

We cook the veggies in the oven to give this decadently creamy dish its comforting, ‘roasty’ flavour.

Ingredients

-1 servings+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F fan-assisted.

   
2. 2

   Tear the leaves off the cauliflower and break it into florets. Slice any large florets into bite-sized pieces and slice the stem into 3 cm (1 inch) pieces. Transfer all of the cauliflower to a large baking tray.

   
3. 3

   Add the onion and garlic cloves (both with their skin on) to the baking tray. Season with a pinch of salt and pepper, drizzle with a splash of oil, and give everything a mix. Then roast in the oven for 20-25 minutes or until the cauliflower is cooked.

   
4. 4

   As soon as the veggies have finished roasting, start cooking the pasta as per the packet instructions in a large saucepan. As soon as the pasta is almost al dente, add the frozen peas and stir for a minute or so until the peas have thawed, then drain and reserve some pasta water.

   
5. 5

   Meanwhile, as soon as the onion and garlic have cooled slightly, remove their skins and add them to a blender. Then add a third of the florets and the sliced stem to the blender, along with the milk, mustard, nutritional yeast, lemon juice, maple syrup, nutmeg and a generous pinch of salt and pepper. Blend until completely smooth.

   
6. 6

   Pour the creamy sauce into the saucepan. Add the remaining cauliflower and heat through on a medium heat for a minute, then add the cooked pasta and peas. Lower the heat, give everything a stir and loosen with pasta water until it’s perfectly creamy, then remove from the heat and season to taste with salt and pepper.

   
7. 7

   Top with chopped parsley and freshly ground black pepper. Enjoy!