Roasted Cauliflower & Hazelnut Pasta with Peas & Parmesan
  • Prep time: 40 minutes
  • Calories: 690
Stir roasted cauliflower, hazelnuts, egg, cream and thyme into a penne pasta for a vegetarian version of the classic carbonara.
  • 12 of Cauliflower
  • 2 Tbsp of Thickened Cream
  • 1 of Free Range Eggs
  • 35 g of Hazelnuts
  • 1 Small Bunch of Flatleaf Parsley
  • 180 g of Penne Pasta
  • 12 Cup of Peas
  • 40 g of Parmesan (Shredded)
  • 1 of Garlic Clove
  • 12 Tbsp of Butter (pantry)

Prepare Ingredients:

Preheat oven to 220°C. Cut cauliflower into bite size florets. Pick parsley leaves (discard stalks) and roughly chop. Peel and mince garlic. Place a pot of salted water on stovetop and bring to the boil (for cooking pasta in step 3). Lightly beat the egg with a fork. Roughly chop hazelnuts.

Roast Cauliflower & Nuts:

Toss the cauliflower with oil, salt and pepper, and spread out on a lined baking tray. Roast cauliflower in oven for 15-20 minutes until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 minutes until the nuts are lightly toasted and the cauliflower cooked through.

Cook Pasta:

Add the pasta to the boiling water and cook 7-9 minutes, or until al dente. Add the peas in the last minute or two of cooking. Drain and reserve 12 cup of cooking water.

Make Sauce:

Using the same pot, heat over medium heat. Add butter and garlic and cook for 2 minutes, until fragrant. Reduce heat to low, add cauliflower, hazelnuts, pasta and peas to the pot. Turn off heat and stir in most of the parmesan, egg, cream, parsley and 1 Tbsp of cooking water. The residual heat should be enough to just cook the egg without scrambling it.

You Plate It:

Divide the pasta between bowls and top with any remaining parmesan and parsley. Enjoy!