Cauliflower Tuna Pasta

healthy and easy pasta recipe with a light white wine sauce

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Gesamtzeit 15

Portionen servings

160 g whole grain pasta oder spaghetti
300 g cauliflower approx. ½ head of cauliflower
2 cloves of garlic
150 ml white wine
150 g tuna in water
6 anchovy fillets
1 handful of fresh basil
Arrabiata or Bolognese seasoning alternatively: oregano, some dried chili flakes, pepper
150-200 ml pasta water

Bring the cooking water to a boil, so you can cook the pasta. Meanwhile, wash the cauliflower and either briefly shred it in a food processor or finely chop it with a knife. Heat a non-stick frying pan, put in a little non stick cooking spray or a tiny bit of oil and roast the cauliflower crumbles until they become nicely browned.
Cook the pasta according to package directions. Reserve about 200 ml of the pasta water before draining.
Peel and finely chop the garlic, dab the anchovies carefully and chop them as well. Once the cauliflower has developed some roasting aromas, reduce the heat to medium-low setting and add the tuna as well as the garlic and continue to sauté for a minute or two.
Add the anchovies, deglaze with the white wine and add about 150-200 ml of the pasta water according to your feeling. Season to taste with the spices and a little bit of salt. Wash the basil, cut it into strips and add it to the sauce. Mix in the pasta and if desired serve it with some parmesan cheese.

nutritional values per serving:

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