Olive, cauliflower & harissa pasta

Harissa adds colour and warmth to this vegan midweek pasta dish, with fried cauliflower, green olives and parsley. Add more harissa, if you like it spicy

Prep:15 mins
Cook:25 mins

Serves 2
Easy

Nutrition per serving

kcal 466
fat 15g
saturates 2g
carbs 63g
sugars 0g
fibre 12g
protein 14g
salt 1.1g

Ingredients

1 tbsp olive oil
1 small cauliflower, broken into small florets, stalks and leaves finely chopped
1 tbsp tomato purée
200g cherry tomatoes, halved
2 garlic cloves, crushed
25g pitted green olives, halved
2 tbsp rose harissa
150g dairy-free wholemeal pasta of your choice (such as pappardelle; gluten-free if needed)
small handful of parsley, finely chopped

Method

Heat the oil in a large frying pan over a medium-high heat and tip in the cauliflower florets, stalks and leaves. Season, cover and fry for 8-10 mins, shaking the pan now and then, until lightly browned and softened. Stir the tomato purée and tomatoes, cover and cook for 5 mins more until the tomatoes have burst. Add the garlic, olives and harissa, and cook for 2-3 mins until fragrant.
Meanwhile, cook the pasta following pack instructions. Drain, reserving a mugful of the water. Stir the pasta and a splash of the water into the tomato mixture. Season, scatter over the parsley and serve.