Tid kvar —

Högsta bud —

Emma Elwin

Notes from a Swedish stylist

This week we are featuring a great pasta recipe. Bon apetite!

Every other Monday I’ll share some dinner inspiration from my favorite source, Meat Free Mondays a organization that believes that one day of the week makes a differens. This week we are featuring a great pasta recipe. Bon apetite!


Sicily was ruled by Arabs in the tenth and eleventh centuries and their culinary legacy lives on in the use of ingredients like saffron, raisins and pine nuts in the island’s cooking. Here all three are combined with the humble cauliflower to create a memorable pasta dish.

Serves 4

a pinch of saffron strands

1 small-medium cauliflower, chopped

into small florets

3 tablespoons olive oil

1 onion, finely chopped

2 fat garlic cloves, crushed

a pinch of crushed dried chilli

50g raisins

50g pine nuts

2 tablespoons sun-dried tomato paste

1 bay leaf

400g wholewheat mafalda corta

1 tablespoon lemon juice

2 rounded tablespoons freshly chopped

flatleaf parsley

freshly grated vegetarian Parmesan, to serve

salt and freshly ground black pepper

Soak the saffron threads in 2 tablespoons boiling water and set aside. Cook the cauliflower florets in a large pan of boiling salted water for about 4 minutes until tender. Scoop the cauliflower out of the pan, drain and set aside, and reserve the water. Heat the olive oil in a large sauté pan, add the onion and cook over a medium heat until tende but not coloured.

Add the garlic and chilli and cook for a further minute. Add the raisins and pine nuts to the pan and continue to cook until the pine nuts are toasted and lightly golden. Add the cauliflower, steeped saffron, sun-dried tomato paste and bay leaf to the pan along with 150ml of the cauliflower cooking water. Season and cook over a low-medium heat for about 5 minutes, lightly mashing the cauliflower with the back of a wooden spoon to make a sauce and adding more water if necessary if it starts to look dry. 

Meanwhile cook the mafalda corta in the cauliflower water according to the packet instructions. Drain, reserving 1 cupful of the water and tip the pasta into the sauté pan with the cauliflower sauce. Add the lemon juice, chopped parsley and stir to combine. Add some of the reserved water if needed. Serve with lots of freshly grated vegetarian Parmesan.

Taken from Meat Free Monday Cookbook, foreword by Paul, Stella & Mary McCartney. Published by Kyle Books, priced £19.99. Photography by Tara Fisher.

Get your own copy of the cook book here!

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