Spelt pasta with silky cauliflower sauce

Combining the nutty flavour of spelt pasta with our silky cauliflower sauce, this pasta dish is a wonderful idea for an easy dinner. It will be on the table in just 40 minutes, and is so tasty you'll be going back for seconds!

  • 40 mins preparation
  • Serves 4
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  • 1 kg cauliflower, cut into florets
  • 1 cup vegetable stock
  • 2 cloves garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 3/4 cup multigrain breadcrumbs
  • 1 fresh long red chilli, seeded, finely chopped
  • 1 clove garlic, extra, crushed
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tbsp finely grated lemon zest, plus 1 Tbsp lemon zest strips extra, to serve
  • 375 g dried spelt fettuccine
  • 1/2 cup grated parmesan, plus ¾ cup extra
  • 2 tbsp extra virgin olive oil, extra
  • 1 1/2 cups milk
  • 1 tbsp lemon juice


  • 1
    Place three-quarters of the cauliflower in a saucepan with stock and garlic; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until cauliflower is tender.
  • 2
    Meanwhile, cut remaining cauliflower into tiny florets. Heat oil in a frying pan over high heat, add florets; cook, stirring, for 2 minutes or until lightly golden. Add breadcrumbs, chilli and extra garlic; cook, stirring, for 2 minutes or until breadcrumbs are golden and crisp. Remove from heat; stir in parsley and lemon zest.
  • 3
    Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well; return to pan with parmesan and extra oil.
  • 4
    Blend cauliflower stock mixture with milk until very smooth. Stir in extra parmesan and juice. Season.
  • 5
    Spoon cauliflower sauce over pasta; serve topped with cauliflower crumbs and lemon zest.


The silky cauliflower sauce can also be served with grilled seafood or chicken. Or reduce the milk to ¼ cup for a thicker cauliflower mash, rather than a purée.

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