Spaghetti with Roasted Cauliflower and Herb Oil

Whole wheat spaghetti tossed with roasted cauliflower and carrots, finished with a spoonful of green herb oil. The Olive Room serves a version of it.

Serves 4 · Prep 15 min · Cook 25 min

Ingredients

• 1 small cauliflower, cut into florets
• 2 carrots, sliced
• 3 tablespoons olive oil
• 350 g whole wheat spaghetti
• 1 bunch parsley
• 1 garlic clove
• 1 lemon, juice
• Salt and chili flakes

Method

1. Roast the cauliflower and carrots with 1 tablespoon of oil and a pinch of salt at 220 °C (425 °F) for 25 minutes.
2. Blend the parsley, garlic, lemon juice and the remaining oil into a loose herb oil. Season to taste.
3. Cook the spaghetti in salted water until al dente and drain, keeping a cup of the water.
4. Toss the pasta with the vegetables, a splash of pasta water and half the herb oil.
5. Serve with the rest of the herb oil and chili flakes on the side.

Cauliflower and carrots after 25 minutes in the oven.

Tips

• Cut the florets the same size so they roast evenly.
• The herb oil keeps for two days in a closed jar in the fridge.