ROASTED CAULIFLOWER & SUPERSTRACCIA™ ALFREDO
Ingredients
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1x 175g tub JULIENNE BRUNO® Superstraccia®
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1x Sunny Luna tagliatelle
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140g Cauliflower (approx ½ a small head), cut and broken into florets
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½ Lemon, zest and juice
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5-6 Parsley leaves, finely chopped
Method
- Preheat the oven to 210c. Toss cauliflower broken down into florets, toss in 2 Tbsp olive oil and then spread evenly on a baking sheet, roast for 20-25 minutes until the cauliflower is golden brown and beginning to char in places.
- Combine the roasted cauliflower, ¾ of the tub of Superstraccia®, zest and juice of half the lemon and 120g of water in the jug of a high powered blender. Blitz until smooth and creamy. Season with salt and black pepper.
- Bring a large pan of salted water to the boil, add tagliatelle. Cook for 3 minutes before draining and transferring to another pan with the sauce to finish with a splash of the pasta cooking water.
- Serve immediately dividing pasta between serving bowls, top with the remaining Superstraccia®. Finish with parsley, a grind of black pepper and a drizzle of olive oil.
Field Notes
Grab just 5 ingredients to create our completely plant based Alfredo pasta that's wonderfully creamy and bright, and super simple to make.
By letting the oven do all the hard work whilst you prepare the rest of the dish. Roasting the cauliflower at high heat brings out the sweetness of the vegetable with beautifully caramelized florets.
Enjoy!
