Name: Pasta with roasted cauliflower and beetroot sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 medium beetroots; 2 red onions; 1 cauliflower, inner leaves too; 1 handful of cherry tomatoes or 3 tomatoes chopped; 1 teaspoon of cumin seeds; 1 teaspoon of paprika; ½ teaspoon of chilli flakes; 4 cloves of garlic; 2 Tbsps of oil; 1 bay leaf; 1 star anise; 1 stock cube; Water; 1 tin of chickpeas; 1 small handful fresh parsley or dill; Salt and pepper, to taste; 400g pasta of your choice; 50g feta cheese or plant based feta-style alternative

Pasta with roasted cauliflower and beetroot sauce

26 Feb 2022

by Wholeness

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

This pasta with roasted cauliflower and beetroot sauce is a vegan dish, that can be served with your favourite type of pasta, gluten-free versions work too. You can make the sauce days ahead and store it in the fridge (or freeze it) - then the meal takes little time to put together.

Ingredients

3 medium beetroots
2 red onions
1 cauliflower, inner leaves too
1 handful of cherry tomatoes or 3 tomatoes chopped
1 teaspoon of cumin seeds
1 teaspoon of paprika
½ teaspoon of chilli flakes
4 cloves of garlic
2 Tbsps of oil
1 bay leaf
1 star anise
1 stock cube
Water
1 tin of chickpeas
1 small handful fresh parsley or dill
Salt and pepper, to taste
400g pasta of your choice
50g feta cheese or plant based feta-style alternative

Instructions

Preheat the oven to 180°C.
Discard the outer leaves of the cauliflower - put the tender ones aside. Cut the cauliflower into florets.
Line the base of a large roasting dish with the cauliflower leaves.
Peel and cut the onion and beetroot into slim wedges. Put them in the tray, together with the cauliflower florets and tomatoes. Tuck the garlic cloves (unpeeled) between the vegetables.
Scatter the spices on top, drizzle with oil, then season with salt & pepper. Toss gently. Add the bay leaf and star anise too.
Pour over a glass of water or white wine, then cover the dish with foil.
Roast in the oven for 45 minutes. Take off the foil, toss and put it back in the oven for 5 minutes.
Meanwhile, cook the pasta according to the packet’s instructions. Drain, then keep it warm under a lid.
When the roasted vegetables are tender, transfer them to a saucepan, together with the cooking jus. Discard the skin of the garlic, the bay leaf and star anise. Add the stock cube and about 350 ml water. Add the drained chickpeas and bring to the boil.
Turn off the heat and add the parsley or dill. Using a stick blender, whiz the mixture into a slightly textured sauce. Add more water if it’s too thick.
Mix in the pasta, then serve with feta or plant based soft cheese crumbled on top.