Creamy Tomato Cauliflower Pasta

Califlower cooked in tomato puree with garlic, chilli and cream and mixed with sea shell pasta.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  medium cauliflower
• 300  ml  cream
• 2  garlic cloves
• 2  dried chilies
• 440  ml tomato puree
• 1  cup  chicken stock
• 1⁄4 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 4  cups jumbo pasta shells
• 1⁄2 cup parmesan cheese

Directions

1. Cut the cauli into small florets. Chop the garlic and chilli.
2. Add olive oil to medium sized (cold) pot and add garlic and chilli. Turn on low heat and cook until sizzling - not brown.
3. Add the cauli and turn up heat to high. Stir fry, adding stock, salt, pepper and puree. Simmer until cauli softens.
4. Meanwhile boil a large pot of water with salt and add pasta. Cook until al dente.
5. When cauli begins to soften, reduce heat and add cream. Do not let cream boil, just mix and stir when it starts to bubble. Heat through and then cover, turn off heat and let stand for 10 minutes.
6. Serve with a sprinkle of parmesan on top and ground black pepper.