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by Sarah Rossi

Batch-cooked roasted cauliflower is used alongside a creamy zesty sauce in this quick and easy vegetarian pasta. The crunchy breadcrumbs add great texture to the finished dish.

This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard .

Each serving provides 362 kcal, 12.7g protein, 30.3g carbohydrate (of which 3.7g sugars), 20.4g fat (of which 10.5g saturates), 2.2g fibre and 0.55g salt.

Main course