Creamy Pesto Pasta with Crispy Cauliflower

Recipe & Photography by Courtney Sutton @selfbycjs

serves: 5 | time: 45 mins

A hug in a bowl, this creamy pesto pasta is pure comfort every time! Fresh, herby pesto not only boosts the flavour but also adds a healthy dose of micronutrients & antioxidants to your meal. We served ours with crispy cauliflower bites—irresistibly delicious & a fun way to sneak in extra veggies that even the kids will adore!

Ingredients

• ¼ cup Maleny Dairies cream

• 500g Girolomoni spaghetti

• 1 small head of organic cauliflower

• 1 tsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp parsley, dried

• 1 tsp salt

• 1 tsp white pepper

• 2 eggs

• 1 cup breadcrumbs

• 1/4 cup flour

Pesto

• 2 cups basil, fresh

• 2 garlic cloves

• 1/4 cup pine nuts, toasted

• 1/4 cup parmesan, grated

• 1/4 cup extra virgin olive oil

• 1 lemon, juiced

• Pinch of salt

Method

1. Preheat oven to 200°C fan forced. Line a tray with baking paper. Wash cauliflower & break into small florets. Pat dry.

2. In large bowl combine breadcrumbs, flour, dried herbs, salt & white pepper. In a separate bowl, whisk two eggs. Set aside.

3. Dip florets in egg wash, allowing remaining mixture to drip off, then, drop into breadcrumb mixture, coating really well. Set aside on prepared baking tray.

4. Once coated, drizzle with extra virgin olive oil & bake in oven until golden, approx. 45 minutes.

5. Whilst cauliflower is baking, in a high-speed blender, add all pesto ingredients & blend until smooth. Set aside.

6. 10-minutes prior to the cauliflower being finished, cook your pasta as per instructions. Reserve at least ¼ cup of pasta water.

7. In a large pan, add your pesto & cream & warm through. Add in cooked pasta & gently toss. Slowly add pasta water as you need it, ensuring your pasta is well coated. Taste & season. Serve hot with crispy cauliflower on the side.