Plate Expectations: Saffron and cauliflower pasta
Our in-house chef Denise Phillips cooks up her latest delicious treat!
A quick tasty pasta dish is always welcome. I love this Sicilian style combination with cauliflower, pine nuts, raisins and tomatoes.
Ingredients
- 1 large cauliflower – cut into florets
- 50g raisins
- ½ teaspoon loosely packed saffron strands
- 4 tablespoons extra virgin olive oil
- 5 cloves garlic – peeled and finely chopped
- 3 tablespoons sun-dried tomato paste
- 225g tubular pasta – such as penne, rigatoni
- 5 large plum tomatoes – skinned or used tinned – roughly chopped
- 50g pine nuts
- 2 tablespoons fresh parsley
Method
- Cover the raisins with boiling water and set aside.
- Put the saffron into another small bowl and cover with 4 tablespoons hot water and leave to soak.
- Heat the oil in a large saucepan over a medium heat. Add the cauliflower florets and fry for 5 minutes, stirring from time to time until they are just softened.
- Sprinkle over the garlic, then cook for 1 minute more stirring. Mix the tomato paste with 100ml warm water and add to the cauliflower mixture.
- Cover the saucepan and simmer for 10 minutes until the cauliflower is just tender
- In a separate saucepan bring salted boiling water to the boil, add the pasta and cook for 7 -8 minutes until al dente.
- Drain the raisins and add to the cauliflower with the saffron and its soaking water.
- Stir in the tomatoes, turn up the heat and cook for 3 minutes until the sauce has thickened slightly.
- Season to taste and stir in the pine nuts and parsley.
- When the pasta is cooked, drain well and stir in the cauliflower sauce. Toss well and serve.
Preparation time: 20 mins, Cooking time: 25 mins, Serves: 4
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