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Cauliflower and pine nut spaghetti

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After an easy vegetarian dinner idea? This cauliflower and pine nut spaghetti recipe is big on flavour and ideal for busy weeknights. Give it a go!

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Cauliflower and pine nut spaghetti

Ingredients

  • 1 small (about 1kg) cauliflower, cut into small florets
  • ¼ cup (60ml) olive oil
  • 1 brown onion, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 3 garlic cloves, crushed
  • ¼ cup (40g) pine nuts, toasted
  • 1 fresh long red chilli, finely chopped
  • 375g spaghetti
  • 1 cup flat-leaf parsley leaves
  • ½ cup (40g) shaved parmesan
  • Lemon wedges, to serve
  • Coles Bakery Sourdough White Vienna bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook cauliflower, covered, in a steamer basket over a saucepan of simmering water, for 10 mins or until tender.
  2. Step 2

    Heat the oil in a large frying pan over medium-high heat. Cook the onion and capsicum, stirring, for 5 mins or until softened. Add the cauliflower and garlic. Cook, breaking up the cauliflower with a wooden spoon, for 5-7 mins or until light golden. Add pine nuts and chilli. Cook, stirring, for 1 min or until fragrant.
  3. Step 3

    Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions. Drain, reserving ½ cup (125ml) of the cooking liquid.
  4. Step 4

    Add the pasta, parsley and reserved liquid to the cauliflower mixture. Toss to combine and sprinkle with parmesan. Divide among serving bowls. Serve with the lemon wedges and sourdough.

    Cauliflower and pine nut spaghetti

    Cauliflower and pine nut spaghetti
    • Serves4
    • Cook time25 minutes
    • Prep time10 minutes
    Ingredients
    • 1 small (about 1kg) cauliflower, cut into small florets
    • ¼ cup (60ml) olive oil
    • 1 brown onion, thinly sliced
    • 1 red capsicum, seeded, thinly sliced
    • 3 garlic cloves, crushed
    • ¼ cup (40g) pine nuts, toasted
    • 1 fresh long red chilli, finely chopped
    • 375g spaghetti
    • 1 cup flat-leaf parsley leaves
    • ½ cup (40g) shaved parmesan
    • Lemon wedges, to serve
    • Coles Bakery Sourdough White Vienna bread, to serve
      Description

      After an easy vegetarian dinner idea? This cauliflower and pine nut spaghetti recipe is big on flavour and ideal for busy weeknights. Give it a go!

      Method
      1. Step 1

        Cook cauliflower, covered, in a steamer basket over a saucepan of simmering water, for 10 mins or until tender.
      2. Step 2

        Heat the oil in a large frying pan over medium-high heat. Cook the onion and capsicum, stirring, for 5 mins or until softened. Add the cauliflower and garlic. Cook, breaking up the cauliflower with a wooden spoon, for 5-7 mins or until light golden. Add pine nuts and chilli. Cook, stirring, for 1 min or until fragrant.
      3. Step 3

        Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions. Drain, reserving ½ cup (125ml) of the cooking liquid.
      4. Step 4

        Add the pasta, parsley and reserved liquid to the cauliflower mixture. Toss to combine and sprinkle with parmesan. Divide among serving bowls. Serve with the lemon wedges and sourdough.