We’ve had some wonderful rain this past weekend and it has me craving all the warm comfort foods! This week UCOOK provides just that, with a good dose of one of 2018’s biggest trends: truffle zest. On the menu this week is one of our favourites; the Golden Linguini & Truffle Zest pasta, providing just the right balance of flavours.
I’ve always preferred white-flour based pasta, made the proper Italian way, but as I’ve learnt to understand my body and what it needs I’ve noticed that it doesn’t quite agree with the gluten found in pasta. Now I find myself grabbing the wholewheat alternative more and more often. It is quite the change in taste and texture, but it’s definitely welcomed. Wholewheat pasta gives any dish a slightly nutty flavour and a firmer texture which works here perfectly.
The nutty flavours compliment the sweet roasted flavours of the cauliflower, while the lemon juice and parmesan vinaigrette cut down the sweetness just enough, allowing the flavours to balance out. The actual idea of creating a parmesan vinaigrette is genius and something I hadn’t thought of. It distributes the parmesan throughout the pasta instead of just lingering on the top for the first few bites, and let’s be honest – one of the main reasons we all enjoy pasta so much is because of the cheese.
The best part of this dish is how hands on you can get, and how easy it is to adjust the flours to your preference. We, obviously, prefer more lemon and it’s as simple as adding an extra drizzle on at the end. You’re also able to have more control of the dish – you can choose to plate up in layers, or do as we have and use your hands to gently toss through all the ingredients. We often find that a spoon or even tongs will break apart the pasta more than you actually want.
We always love a good balance of fresh and cooked ingredients, and the addition of raw baby spinach just brings that extra freshness to the dish, livening it up enough to add an extra nutrient kick. The topping on this dish has to be the truffle zest, something you wouldn’t usually buy during your regular Sunday grocery haul. The truffle zest adds an extra dimension to the dish that works perfectly with the rest of the ingredients.
- 400 g Cauliflower Florets halved
- 30 g Almond Flakes
- 40 g Baby Spinach
- 200 g Wholewheat Linguini
- 30 g Parmesan grated
- 1 Lemon juiced
- 4 g Truffle Zest
Preheat your oven to 220 degrees Celcius and bring a large pot of water to a boil for you wholewheat linguini.
Place your cauliflower florets on a baking tray and drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes or until golden in colour and cooked through.
Meanwhile, ready a pan over medium-high heat and add your flaked almonds. Toast for 3-5 minutes until fragrant and turning golden. Shifting occasionally to prevent burning, once completed remove from the pan.
In a medium bowl (a cereal bowl will do), combine your parmesan, lemon juice, and 60ml olive oil, and whisk together to combine. Season with salt and pepper.
When your cauliflower is almost ready to come out of the oven, and your water in your pot is boiling, add your linguini and cook for 2-3 minutes or until the pasta is al denté. Drain and place in a bowl with the vinegarette, toss to combine.
Gently toss the cauliflower and baby spinach through the dressed pasta, taste to test and season with salt and pepper.
Plate up your pasta, sprinkle with any remaining parmesan and flaked almonds and lastly sprinkle over your truffle zest.