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Deliciously Rustic No-Sauce Pasta

This Deliciously Rustic No-Sauce Vegetable Pasta with roast cauliflower, zucchini and spinach is a family favourite. Oodles of flavour with no heavy sauce.
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Prep Time: 1 hour 2 minutes
Cook Time: 3 hours 4 minutes
Total Time: 4 hours 5 minutes
Servings: 4
Author: Amanda Logan

Ingredients 

  • 300 grams dried spaghetti or fettucini I use a vegan semolina spaghetti
  • 300 grams cauliflower medium to finely chopped
  • 1 zucchini cut in to ½ cm cubes (approximately ¼ inch cubes)
  • 1 cup baby spinach
  • handful Italian parsley finely chopped
  • 1 large garlic clove or 2 regular, finely chopped
  • 2 tablespoons good quality olive oil plus more to roast cauliflower
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sea salt plus more to season
  • cracked pepper to season
  • juice of ½ lemon optional

Instructions

  • Preheat oven to 190 degrees C.
  • Lay chopped cauliflower out on a roasting pan, drizzle with olive oil, and season well with salt.
  • Place in hot oven and roast for 20 minutes or until the edge are becoming brown and crispy.
  • Bring a large pot of well-salted water to the boil and cook pasta as per packet instructions.
  • When the cauliflower is cooked and caramelised, remove from the oven.
  • In a large sauté pan, heat 2 tablespoons of olive oil and add garlic. Cook for 1 minute.
  • Add chopped zucchini and cook for 2 minutes until slightly soft.
  • Add cauliflower and stir.
  • Add red wine vinegar.
  • Taste and season with salt and pepper.
  • Add baby spinach and fresh parsley.
  • After straining the pasta add it to the sauté pan. Using tongs, toss the pasta to coat in "sauce"
  • Serve with another smattering of fresh parsley, cracked pepper and a squeeze of lemon (optional)
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