Healthy Cauliflower Pasta With Anchovies and Breadcrumbs

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the spaghetti in salted water until al dente. Reserve 150 ml pasta water. Drain.

Step 2

Warm 10 ml rapeseed oil in a wide pan on medium. Cook onion 3 minutes. Add garlic and chopped parsley stems 1 minute.

Step 3

Add anchovies. Press until they melt. Add cinnamon, ground clove and optional chilli flakes.

Step 4

Stir in tomato paste, then passata. Simmer 3 minutes.

Step 5

Add frozen riced cauliflower and mushrooms. Cook 6–8 minutes until thick and saucy. Grind in black pepper. Taste before adding any salt.

Step 6

Flake the drained sardines. Fold into the sauce and warm 1–2 minutes.

Step 7

Add the drained spaghetti to the pan. Loosen with splashes of pasta water. Toss until glossy and fully mixed. Take off the heat.

Step 8

In a small pan toast almonds 1 minute. Add remaining 10 ml rapeseed oil and breadcrumbs. Stir 3–5 minutes until golden. Off the heat. Stir in parsley leaves and lemon zest. Keep this crumb dry in a jar.