Roasted Cauliflower, Bacon & Chilli Pasta
This comforting pasta dish features roasted cauliflower, crispy bacon, and sweet cherry tomatoes, all tossed together with tagliatelle and fresh basil. The cauliflower absorbs the flavorful chili oil as it roasts in the oven, resulting in a deliciously satisfying meal that's perfect for any night of the week.
— Constant Cookbook
Ingredients
- 1 medium cauliflower , cut into small florets
- 2 tbsp olive oil , plus extra for drizzling
- 6 rashers streaky bacon , cut into large pieces
- ½ tsp chilli powder
- 400g tagliatelle
- 200g tub cherry tomatoes
- handful basil leaves , roughly torn
Instructions
- Heat oven to 200C/fan 180C/gas 6. Steam the cauliflower for 4 mins until just cooked, then set aside. Heat the olive oil in a shallow casserole dish or flameproof roasting dish. Add the bacon and chilli powder and cook over a medium heat for 2-3 mins until the fat starts to run. Stir the cauliflower florets in with the bacon, then cook in the oven for 10-15 mins until the cauliflower has soaked up the chilli oil and is starting to brown.
- While the cauliflower is roasting, cook the tagliatelle in boiling water according to pack instructions. Stir the cherry tomatoes in with the cauliflower, return to the oven and cook for about 2 mins until the tomatoes begin to soften.
- Drain the tagliatelle, return to the pan, then mix in the bacon, cauliflower, tomatoes and half the basil. Serve the pasta drizzled with a little olive oil and scattered with the remaining basil.
Yield
Serves 4
Nutrition
- Calories: 562 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 82 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.06 milligram of sodium
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