Donna Hay. Vegetarian pasta, refreshing and slightly tart.
Put water on to boil pasta.
Preheat oven to 200 degrees Celsius. Place the cauliflower, sage, chilli flakes and oil in a large baking dish and toss to combine. (Can add lemon rind to the roast mix if desired.) Roast for 15-20 mins until golden.
While the cauliflower is roasting, mix the lemon juice and sour cream and set aside. Cook the pasta in a saucepan of salted water. Drain, return to the pan with a generous knob of butter, toss, put lid on to keep warm.
Chuck it all together, toss, serve, top with grated parmesan.
Don't skimp on the chill flakes and sage. More is better. Also using coloured cauliflower and pasta makes this a special dish. I added butter in the pasta to this dish because its more pleasing to the meat eaters. But to make a lower fat version, leave it out.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 496 | ||
Calories from Fat: 155 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 113.4mg | 35 % | |
Sodium 370.6mg | 13 % | |
Potassium 633.8mg | 17 % | |
Total Carbohydrate 65.5g | 19 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 62.2g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 496
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