Harissa adds colour and warmth to this vegan midweek pasta dish, with fried cauliflower, green olives and parsley. Add more harissa, if you like it spicy
Prep:15 mins
Serves 2
1 tbsp olive oil1 small cauliflower, broken into small florets, stalks and leaves finely chopped1 tbsp tomato purée200g cherry tomatoes, halved2 garlic cloves, crushed25g pitted green olives, halved2 tbsp rose harissa150g dairy-free wholemeal pasta of your choice (such as pappardelle; gluten-free if needed)small handful of parsley, finely chopped
STEP 1Heat the oil in a large frying pan over a medium-high heat and tip in the cauliflower florets, stalks and leaves. Season, cover and fry for 8-10 mins, shaking the pan now and then, until lightly browned and softened. Stir the tomato purée and tomatoes, cover and cook for 5 mins more until the tomatoes have burst. Add the garlic, olives and harissa, and cook for 2-3 mins until fragrant.STEP 2Meanwhile, cook the pasta following pack instructions. Drain, reserving a mugful of the water. Stir the pasta and a splash of the water into the tomato mixture. Season, scatter over the parsley and serve.
