Tomato Pesto Pasta with roast cauliflower

We’re celebrating the humble tomato this week with our sundried tomato pesto pasta with roast cauliflower. This ruby coloured fruit is jam packed with goodness. For starters, they are a major dietary source of lycopene, which has been linked to many health benefits such as heart health. They have a great vitamin and mineral profile too, including calcium, magnesium and vitamin C, E and K. Tomatoes are true nutritional powerhouse, why not try one of the many different varieties over the summer months while they are super fresh?

Ingredients – Pesto

140g sundried tomato (I re-hydrate mine in hot water, but you can use ones drained from a jar as well)

45g pine nuts

4 tbsp avocado oil

½ tsp smoked paprika

Himalyan salt/Pepper to taste

Ingredients

Serves 2-3 people

1 large or 2 medium courgette spiralized or made to ribbons

125g mushrooms, sliced

175 g baby tomatoes, halved

100g cream cheese (I have used NUSH for a diary free alternative)

1 large cauliflower

Coconut Oil

Salt/Cracked Pepper

Baby rocket or pea shoots.

Method

Turn oven on to 190 C (200C if not fanbake)

Cut the cauliflower into four large quarters. Place in a roasting dish or baking stone. Rub over 2 tbsp coconut oil and season with Pink salt and cracked pepper. Roast for approx. 30 mins until tender.

In a small blender or food processor, place all your pesto ingredients. Pulse/blend until you reach desired consistency. I like mine still a little chunky.

In a saucepan, melt 1 tbsp coconut oil, lightly stir-fry the mushrooms, remove from heat.

Using your roasting dish (to save on dishes), gently break the cauliflower into florets, move to one side of the dish. On the other side toss together your noodles, 2/3 of your pesto, cream cheese and ½ of the tomatoes. Doing this in the warm dish will allow the cream cheese to soften (you could also place it in the dish for 5 minutes at a low temperature in the oven, this also very lightly warms the noodles through).

Scatter over the mushrooms and the remaining tomatoes. Serve over your favourite greens (I use baby pea shoots or baby rocket).

ENJOY!

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