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Spaghetti with roasted cauliflower and kale pesto

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • Vegetarian
  • Over 4 serves veg or fruit
  • Seafood free

In this dinner for less, vibrant kale pesto makes the chunky vego pasta extra tasty.

  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes
Spaghetti with roasted cauliflower and kale pesto

Ingredients

  • 140g pkt Coles Australian Chopped Kale
  • 1/4 cup (60ml) olive oil
  • 1 head cauliflower, cut into florets, stem cut into 2cm pieces
  • 375g spaghetti
  • 3/4 cup (65g) finely grated parmesan
  • 1 lemon, rind finely grated, juiced
  • 2 garlic cloves
  • 80g macadamias, toasted, chopped

Nutritional information

Per serve: Energy: 2913kJ/697 Cals (33%), Protein: 23g (46%), Fat: 35g (50%), Sat Fat: 7g (29%), Sodium: 298mg (15%), Carb: 70g (23%), Sugar: 4g (4%), Dietary Fibre: 7g (23%).

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

    Preheat oven to 230°C. Place the kale in a bowl and drizzle with 2 tsp oil. Season and toss to combine.

  2. Step 2

    Place the cauliflower florets and stems on a large baking tray. Drizzle with 2 tsp oil. Season and toss to coat. Roast for 15 mins or until cauliflower is just tender. Sprinkle the kale mixture over the cauliflower and cook for a further 10 mins or until the cauliflower is tender and kale is crisp.

  3. Step 3

    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid. Return pasta to the saucepan.

  4. Step 4

    Reserve 1 tbs parmesan. Place the lemon rind, lemon juice, garlic, macadamia, 1 cup cauliflower mixture, remaining parmesan and remaining oil in a food processor. Season. Process to combine, adding a little reserved cooking liquid until a coarse mixture forms. Add pesto to the pasta and toss to combine.

  5. Step 5

    Top pasta mixture with remaining cauliflower and kale. Sprinkle with reserved parmesan to serve.

Recipe tip

COOK. STORE. SAVE
Smart swap
Almonds and cashews are a great low-cost substitute for the macadamias in the pesto, so feel free to use them instead.