Spaghetti With Cauliflower Pesto And Sun-Dried Tomatoes Recipe

Eating vegetarian food at its finest, this dish is simple to prepare and incredibly satiating.   

INGREDIENTS 

– 1/2 pound cauliflower florets (from about 1/2 medium cauliflower) – 1/4 cup pine nut – 1 oz Parmesan cheese plus more for serving – 1/3 cup fresh parsley leave – 6 sun dried tomatoes preserved in oil, finely chopped – 3 tablespoons sun-dried tomato oil (from the jar) more to taste – 1 small garlic clove grated – 2 teaspoons fresh lemon juice more to taste – 7 oz spaghetti or other long pasta – sea salt – fresh lemon zest for serving

Step 1

First make the pesto: Pulse the cauliflower in a food processor until it looks like bits. Move it to a medium-sized bowl.   

INSTRUCTION

Step 2

Next, put pine nuts, Parmesan, and parsley in a food processor. Pulse them a few times to make them look like breadcrumbs. Mix it in with your cauliflower.  

Step 3

Along with the cauliflower, add oil, a garlic clove, and lemon juice. Season to taste, then stir everything together and set it aside.  

Step 4

As the water boils, add salt to a big pot. To make the pasta less chewy, add two minutes to the cooking time after adding the pasta.   

Step 5

Cook for another eight to ten minutes, or until the pasta is al dente. Keep one cup of the pasta water and drain the rest.   

Step 6

Put the pasta back in the pot or a big bowl and add the pesto. Use a stir to mix. Put in a tablespoon of pasta water at a time.   

Step 7

Stir it in between each addition until the pesto covers all the pasta evenly and looks creamy. You can add more cheese if you want to.   

Step 8

Put the food in bowls or plates and top with fresh lemon zest and pine nuts.   

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