Wholegrain penne with cauliflower, pine nuts and raisins
A classic Sicilian recipe.
Cauliflower is a nutritious and hearty winter vegetable, which is delicious when paired with the sweetness of dried fruit and nuts.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Wholegrain penne – 320 g
- Cauliflower – 400 g
- 8 anchovy fillets (50 g)
- Extra virgin olive oil – 2 tbsp (20 g)
- Breadcrumbs – 60 g
- Raisins – 40 g
- Pine nuts – 40 g
- 2 garlic cloves
- Rosemary
- Salt and pepper to taste
Nutritional information
Per serving: 546 Kcal
Environmental Impact
Per serving:
188 grams CO2 equivalence - carbon footprint
405 litres - water footprint
This recipe’s environmental sustainability level is: High.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Put the raisins in a bit of lukewarm water for a few minutes. Drain, squeeze out the excess water, and chop them up.
Toast the breadcrumbs in a frying pan with a tbsp of olive oil and a sprig of rosemary.
Combine the raisins and pine nuts, remove the rosemary, and set aside.
Cut the cauliflower into chunks.
In the same pan used for the bread add the remaining olive oil, a clove of garlic and the rosemary.
Fry for a few minutes and then add the cauliflower and a ladleful of boiling water. Cook for a few minutes.
Lastly, add the anchovy fillets and, when these have disintegrated, blend in a blender or food processor, and season with salt and pepper.
Cook the penne according to the instructions. Drain and add it to the pan with the cauliflower cream.
The Chef’s Advice
Reserve a little pasta cooking water so you can use it to make the dish even creamier. And for a little extra flavour, try garnishing the dish with toasted breadcrumbs, a few raisins and pine nuts.
Nutritional Advice
Avoid food waste by considering your portion size.
Getting creative with your leftovers is the best way to fight food waste and stretch your food budget! This recipe, for example, uses up leftover stale bread.
Environmental Advice
In general, vegetables, fruits, grains and pulses are more sustainable than animal products.
However, the impact does vary. Nuts, such as pine nuts, require a great deal of water to farm and should thus be consumed in moderation.
