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Becca’s Buttery Spinach and Roasted Cauliflower Spaghetti

If you’re after an easy weekday treat, look no further – Becca from Amuse Your Bouche’s Buttery Spinach and Roasted Cauliflower Spaghetti recipe is as simple as it is indulgent. The smoothness of Bertolli with Butter lends the vegetarian pasta recipe the glossy, creamy and luxurious texture that all classic Italian dishes share. Just combine it with roasted veg for a spot of Mediterranean sunshine.
  • Cooking time
  • Prep time
  • 2 portions
recipe image Becca’s Buttery Spinach and Roasted Cauliflower Spaghetti

Ingredients

  • 1/2 tbsp oil
  • 1/4 head cauliflower
  • 100 grams cherry tomatoes
  • 180 grams spaghetti
  • large handful fresh spinach
  • 2 tbsp fresh basil
  • 1 clove garlic
  • 1 tbsp Bertolli buttery spread
  • 20 grams Parmesan cheese
  • salt
  • black pepper
Energy (kcal)461 kcal
Energy (kJ)1930 kJ
Protein (g)16.8 g
Carbohydrate incl. fibre (g)71.8 g
Carbohydrate excl. fibre (g)67.4 g
Sugar (g)4.3 g
Fibre (g)4.4 g
Fat (g)11.7 g
Saturated fat (g)3.1 g
Unsaturated fat (g)7.6 g
Monounsaturated fat (g)2.9 g
Polyunsaturated fat (g)4.7 g
Trans fat (g)0.0 g
Cholesterol (mg)7 mg
Sodium (mg)264 mg
Salt (g)0.66 g
Vitamin A (IU)1980 IU
Vitamin C (mg)24.0 mg
Calcium (mg)168 mg
Iron (mg)1.93 mg
Potassium (mg)487 mg

Instructions

  1. Cut the cauliflower into small florets, and halve the cherry tomatoes. Toss in a dash of oil, and roast at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until the cauliflower is golden brown and the tomatoes are soft and juicy.
  2. Meanwhile, boil the spaghetti in plenty of water until cooked al dente.
  3. When the spaghetti is cooked, drain it, and add the roasted vegetables, the chopped spinach and basil, and the minced garlic. Add the Bertolli with Butter, and mix through the pasta to form a smooth sauce. Season to taste, and serve warm with grated parmesan cheese.