If you don't have a food processor you can coarsely grate the cauliflower instead. Chickpea pasta is one of the best and most delicious gluten-free alternatives to regular pasta, but if you wanted you could use wholemeal pasta instead.
Serves: 6, or 4 generously
- 650g (1lb 7oz) cauliflower, broken into florets
- 250g (9oz) chestnut mushrooms, finely chopped
- 3 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- good pinch of chilli flakes
- 2 sprigs of rosemary, leaves stripped and finely chopped
- 3 tbsp tomato purée
- 300g (10oz) chickpea pasta
- 40g (1½ oz) Parmesan cheese, finely grated
- In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
- Heat the oil in a large sauté pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chilli flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6–7 minutes. Add the tomato purée and cook for a few more minutes.
- Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes.Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2–3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.