Spelt Pasta with Walnuts and Roasted Cauliflower

Spelt Pasta with Walnuts and Roasted Cauliflower

Serves 2 to 3 as a main course, 4 to 6 as a side d
  • 10 ounces spelt pasta
  • Florets from 1/2 head cauliflower (about 4 cups)
  • 2 tablespoons extra virgin olive oil
  • 5 cloves garlic, sliced
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/3 cup toasted walnut halves, chopped
  • 1/3 cup grated Parmesan cheese (optional)
  • Freshly ground black pepper
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Heat oven to 425°F. Bring a large pot of lightly salted water to a boil and cook pasta until tender, about 10 minutes.

Meanwhile, break any large florets into smaller pieces and place florets on a baking sheet. Drizzle with 1 tablespoon of the oil, sprinkle with garlic and 1/2 teaspoon salt and toss. Roast, stirring occasionally, until florets and garlic are lightly browned, about 15 minutes.

Drain pasta, reserving 1/2 cup of cooking water. Toss pasta with roasted cauliflower and garlic, walnuts and remaining 1 tablespoon oil. Stir in Parmesan, if desired, and a little of the reserved cooking water. Serve sprinkled with black pepper.
Nutritional Info: 
Per Serving: Serving size: As a main course, 650 calories (230 from fat), 26g total fat, 3.5g saturated fat, 10mg cholesterol, 660mg sodium, 90g carbohydrates, (14 g dietary fiber, 11g sugar), 26g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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