Elevate the flavours and nutrition of your at-home pasta night. This ZENB Fusilli Pasta recipe combines a variety of flavours to deliver a delicious, vegetarian pasta dish for two. You will also get a good source of fibre.

• 170g ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
• 1 tablespoon olive oil
• 128g small cauliflower florets
• 1 large shallot, chopped
• 2 cloves garlic, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon white balsamic vinegar
• 2 tablespoons salt-packed capers, soaked, rinsed
• 27g toasted slivered almonds
• 2 tablespoons grated Parmesan cheese
• 56g chopped Italian parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 125ml pasta cooking water. Drain.

2.

Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add cauliflower; cook 4-6 min. until tender-crisp and florets begin to brown.  

3.

Reduce heat to medium; add shallots, garlic, salt and pepper flakes. Cook 1-2 min. stirring constantly until shallots are translucent. Add pasta water, vinegar and capers; cook 3-4 min. until liquid comes to a boil. Stir in pasta and almonds. Remove pan from heat; add remaining ingredients. Mix gently until cheese is melted and well combined.