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Roast cauliflower pasta with creamy tahini sauce


Serves: 4
timePrep time: 15 mins
timeTotal time:
Roast cauliflower pasta with creamy tahini sauce
Recipe photograph by Kris Kirkham

Roast cauliflower pasta with creamy tahini sauce

This recipe is like a Middle Eastern linguine alfredo. Tahini works really well as a substitute for double cream in pasta sauces, providing that lovely silky richness with added depth of flavour

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
565Kcal
Fat
28gr
Saturates
4gr
Carbs
53gr
Sugars
7gr
Fibre
10gr
Protein
20gr
Salt
0.1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1 whole cauliflower, broken into florets (about 600g)
  • 2 tbsp sesame oil
  • ¼ tsp chilli flakes
  • 125g tahini, stirred
  • 1 garlic clove, crushed
  • juice of 1 lemon
  • 2 tsp maple syrup
  • 250g linguine
  • 200g young spinach
  • 1 tbsp sesame seeds, toasted

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the cauliflower in a roasting tray and drizzle with 1 tablespoon of the sesame oil. Scatter over the chilli flakes and season with salt. Roast for 30-35 minutes, or until soft and starting to char at the edges.
  2. Meanwhile, put the tahini, garlic, lemon juice, maple syrup and 125ml water in a mini food processor with the remaining tablespoon of oil and blend until well combined. Season to taste with salt and pepper.
  3. Bring a large pan of salted water to the boil and cook the pasta for 10-12 minutes, or until al dente. Drain, reserving some of the pasta water, then return it to the pan and toss with the tahini sauce, adding enough of the pasta water to create a coating consistency. Add the spinach and cover. Place over a low heat for a couple of minutes until the spinach has wilted. Stir through the roasted cauliflower, adjust the seasoning to taste and serve, sprinkling with sesame seeds.
    Food team tip
    The tahini sauce can thicken up quite quickly if left to stand, so always make sure you reserve some pasta water to help achieve that perfect silky consistency.

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