• Sian O'Dell

Creamy cauliflower pasta with ribbon courgette


Pasta dishes have to be one of my all time favourite meals to cook! I decided I would do a vegetarian this time, but would be very easily made into a meatier meal if that’s what you fancied.  The creamy pasta sauce is made from blended cauliflower added to the pasta and green vegetables it makes a scrumptious dinner under 700 kcals, and under £2! Saving money and eating healthily. This dish serves 2.





Suitable for vegetarians


To serve 2:

Pasta (according to serving recommendations)

Milk 300ml

Frozen peas 150g

Cauliflower 130g (Can use florets and stalk!)

Courgette 100g

Ricotta 60g

Spinach 40g

Spring Onion 30g

Parmesan Cheese – Sprinkle

Olive Oil – teaspoon


Prep time: 10 minutes

Cook Time : 20 minutes

1. Boil water in a saucepan for the pasta, once boiled add the pasta and cook for around 20 minutes stirring frequently. 

2. Boil cauliflower for 10 minutes and blend, add in the milk and ricotta and stir until it thickens. 

3. Fry the courgette, onion and peas with olive, add the cooked pasta and sauce and stir all together. 

4. Add a layer of spinach to a plate or bowl pour in the pasta, sprinkle with Parmesan and black pepper.

Try it at home – Follow me on Facebook and Instagram for updates and let me know what you think 🙂

Sian x

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