Starters & Light meals

Roast cauliflower, caper and tuna linguine

4
Easy
10 minutes
20 minutes

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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

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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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TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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