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.

  • 40 mins cooking
  • Serves 4
  • Print


  • 1 kg cauliflower, cut into florets
  • 1 cup (250ml) vegetable stock
  • 2 cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 fresh long red chilli, seeded, chopped finely
  • ¾ cup (45g) multigrain breadcrumbs
  • 1 clove garlic, extra, crushed
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon rind
  • 375 grams dried spelt fettuccine pasta
  • ½ cup (40g) grated parmesan
  • 2 tablespoons extra virgin olive oil, extra
  • 1½ cups (375ml) milk
  • ¾ cup (60g) grated parmesan, extra
  • 1 tablespoon lemon juice


  • 1
    Place three-quarters of the cauliflower in a medium 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 large frying pan over high heat, add florets; cook stirring, for 2 minutes 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 rind.
  • 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 to taste.
  • 5
    Spoon cauliflower sauce over pasta; serve topped
    with toasted cauliflower crumbs.

More From Women's Weekly Food