Ingredients
- 250 g fettuccine
- 4 tablespoons olive oil, divided
- 1 small head cauliflower, cut into florets
- 1 x 400 g can chickpeas, rinsed and drained
- 6 large garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine (125 ml)
- 3 tablespoons capers, drained
- 50 g unsalted butter, cold and cubed
- 1/4 cup freshly squeezed lemon juice, plus lemon wedges for serving (60 ml / 4 tablespoons)
- 50 g Parmesan cheese, grated (about 1/2 cup)
- 1/2 cup fresh flat-leaf parsley, chopped
Instructions
- Roast the Chickpeas & Cauliflower: Preheat the oven to 425°F / 220°C (200°C fan-assisted). Spread the cauliflower florets and chickpeas on a baking sheet, drizzle with 2 tablespoons olive oil, toss to evenly coat, and season with salt. Roast for 30 minutes, flipping halfway through.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta, and cook according to package directions until al dente . Before draining, reserve 1/2 cup (125 ml) of pasta cooking water.
- Prepare the Sauce: Heat a large skillet over medium heat. Add the remaining 2 tablespoons olive oil, then sauté the garlic and crushed red pepper until fragrant (1 minute).
- Combine & Finish the Dish: Pour in the white wine and capers, bring to a simmer, and reduce by half. Add the roasted cauliflower and chickpeas, followed by the pasta, 1/4 cup reserved pasta water, butter, and lemon juice. Cook, stirring occasionally, until sauce clings to pasta, adding more pasta water if needed (2-3 minutes).
- Serve & Enjoy: Remove from heat, stir in parmesan and parsley, and serve with lemon extra wedges. Enjoy!
Nutrition
Notes
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.