Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts
Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts is a lip smacking pasta with no added sauce, instead tossed in olive oil, herbs and garlic and make like an Aglio Olio Pasta with added goodness of roasted bell peppers and cauliflower.
The Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts is a lovely spaghetti pasta recipe, that is boiled and tossed in olive, fried garlic and mixed dried herbs like basil, oregano, rosemary, sage. Although this recipe uses red bell peppers and cauliflower, you are welcome to choose any vegetables of your choice.
Adding roasted cashew nuts adds to the texture of the pasta, making it one amazing dish you can serve to your family and friends.
- 400 grams Archana's Kitchen Durum Wheat Spaghetti Pasta
- 6 cloves Garlic
- 3 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Red Chilli flakes
- 2 teaspoons Mixed Herbs (Dried)
- Salt , to taste
- 1/4 teaspoon Tabasco Original - Hot Sauce
- 1/2 teaspoon Black pepper powder
- 1/2 cup Red Bell pepper (Capsicum) , diced
- 1 cup Cauliflower (gobi) , small florets
- 3 tablespoons Cashew nuts
How to make Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts
To begin making the RAglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts, firstly we need to cook the pasta.
In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.
Add the pasta to the boiling water and let it cook in the boiling water until it is al dente. This process should take a good 12-15 minutes.
Once the pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process.
Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil so that the pasta doesn't stick to each other.
Next cut the cauliflower into small florets. Thoroughly wash them and soak them in boiling hot water. Set aside.
Heat a skillet on high heat, add the red capsicum and roast them for 8-10 minutes until lightly softened. Turn off the flame and transfer to a bowl.
In the same pan, heat a few drops of oil, add the drained cauliflower florets, sprinkle and cook on medium-high heat. Once the florets are well roasted and cooked firm, which will take about 4-6 minutes turn off the heat, keep the pan covered and keep aside.
In a large pan, heat olive oil on medium-low flame, once hot add in the cashew nuts and roast the cashew-nuts on medium heat until golden and crisp.
Once the cashew-nuts are golden and crisp, add the chopped garlic and fry until golden brown. After a couple of minutes, add the mixed herbs, chilli flakes, salt and pepper to taste.
Next in, quickly add the roasted red bell pepper and cauliflower and toss well.
At this stage add the cooked pasta, mix well on high heat. Check the salt and spices and adjust according to taste.
Turn off the heat, transfer the Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts into a serving bowl and serve hot.