Whole wheat pasta with roasted turmeric cauliflower

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Cauliflower250 g
• Turmeric1 teaspoon
• Pine nuts10 g
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts,

In season: October – March

Method

1. Preheat the oven to 220 °C (conventional) and line a baking tray with baking paper.
2. Wash the cauliflower and cut it into small florets, about 2–3 cm; in a bowl toss them with half the olive oil, the turmeric, a pinch of salt and black pepper, mixing with your hands until all yellow.
3. Spread them on the tray without overlapping and roast at 220 °C for 20 minutes, turning halfway, until golden and tender.
4. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
5. Meanwhile toast the pine nuts in a dry frying pan over medium heat for 2–3 minutes, stirring, until golden; chop the parsley.
6. Drain the pasta, keeping a small ladle of the cooking water, and toss it in the pan with the cauliflower, the remaining oil, the pine nuts and parsley, loosening if needed.