Lemony cauliflower & broccoli pasta
True, I was absent for a while (changing apartments), but when I am on this blog, it is almost bulimic. So here is another recipe, which I did a while ago but saved it, cos I liked it so much. I love every single ingredient it has, cauliflower, broccoli, almonds, lemon, so for me it was a must to share it. And on top of that, it is a great healthy excuse to have pasta! It is (again) adapted from Naturally Ella – she has such amazing inspiring recipes, I can’t resist.
So, here it goes. For 2 servings, you will need:
- 1,5 cups cauliflower florets
- 1.5 cups broccoli florets
- 4 tablespoons olive oil
- 250 grams any small wholewheat pasta
- 1/4 onion, finely chopped
- 20 cl almond cream
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black Pepper
- handful almond slices
- 2 pinches spicy red paprika
Start by preheating your oven to 180˚C. Mix the broccoli and cauliflower florets with 2 tablespoons olive oil, and roast them in a tray until they are browning and tender (some 25 minutes). In parallel, cook the pasta.
In a pan, heat the remaining olive oil over medium-low heat, add the onion and cook until it softens. Then add most of the almond cream (apart from a spoonful). In a separate bowl, mix the remaining almond cream with the cornstarch until the latter dissolves. Add it to the onions and mix well until the mixture thickens. Remove from the heat and add the lemon juice, salt, and pepper.
Add the roasted vegetables to the pasta, and then mix the sauce. Toss it until all is well combined. Serve sprinkled with roasted almond slices and, if you want spiciness, with some spicy red paprika.