Harissa, fried cauliflower, green olives, and parsley make this vegan midweek pasta meal colorful and comforting. For spice, add harissa.
– 1 tbsp olive oil– 1 small cauliflower, broken into small florets, stalks and leaves finely chopped– 1 tbsp tomato purée– 200g cherry tomatoes, halved– 2 garlic cloves, crushed– 25g pitted green olives, halved– 2 tbsp rose harissa– 150g dairy-free wholemeal pasta of your choice (such as pappardelle; gluten-free if needed)– small handful of parsley, finely chopped
INGREDIENTS
Put the oil in a big frying pan and heat it over medium-high heat. Add the cauliflower florets, stalks, and leaves.
INSTRUCTIONS
STEP 1
Season, cover, and fry for 8 to 10 minutes, shaking the pan every now and then, until soft and lightly browned.
STEP 2
Cover and cook for 5 more minutes, until the tomatoes have burst. Put in the garlic, olives, and harissa. Cook for two to three minutes, until the food smells good.
STEP 3
For now, cook the pasta according to the directions on the package. Drain, but save a mugful of the water.
STEP 4
Mix the pasta and a little bit of the water into the tomato sauce. Add the seasoning, sprinkle the parsley on top, and serve.