Ingredients

Method

• 500 g cauliflower, cut into small florets
• 6 garlic cloves, skin on
• 5 sprigs thyme
• 2 T olive oil
• Salt and pepper, to season
• 400 g linguine pasta
• ¾ cup crème fraiche
• 2 x 170g John West Light Meat Shredded Tuna in Sunflower Oil, drained
• ½ lemon, juice
• 2T capers
• Parmesan cheese, to serve

Method

Ingredients

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Preheat oven to 220°C.

Place the cauliflower florets, garlic cloves and thyme in a roasting tray. Drizzle over olive oil and season with salt and pepper. Place in the preheated oven for 15-20 minutes or until golden.

While the cauliflower is roasting, cook the pasta in a large saucepan of salted boiling water for 5-10 minutes or until al dente. Drain, reserving ½ cup of cooking water.

Return the pasta to the saucepan. Add the crème fraiche, tuna and reserved cooking water and stir to combine.

Divide pasta between bowls, top with roasted cauliflower and garlic, capers and a squeeze of lemon. Sprinkle over Parmesan cheese and enjoy!

Discover more ways with tuna here

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