Pasta with prawns, cauliflower and pangrattato

title="Pasta with prawns, cauliflower and pangrattato"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Pasta-with-prawns-cauliflower-and-pangrattato.jpg" srcset="https://img.taste.com.au/R5qzYVya/w720-h480-cfill-q80/taste/2016/11/pasta-with-prawns-cauliflower-and-pangrattato-84987-1.jpeg 720w, https://img.taste.com.au/6HT3VnN-/w643-h428-cfill-q90/taste/2016/11/pasta-with-prawns-cauliflower-and-pangrattato-84987-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Pasta with prawns, cauliflower and pangrattato"
/>

(1) Rate it

• 0:25 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Bread is the star of the show in this prawn pasta with cauliflower and pangrattato.

Featured in
Main recipes, Easy pasta recipes

Ingredients

• 1/2 loaf (300g) day-old ciabatta, crusts removed, roughly chopped


• 45g can anchovies in olive oil, drained, roughly chopped


• 1 tablespoon tomato paste


• 1/2 teaspoon dried chilli flakes


• 125ml (1/2 cup) extra virgin olive oil


• 4 cloves garlic, 1 left whole, 3 thinly sliced


• 400g orecchiette pasta or penne rigate


• 1/2 (600g) cauliflower, cut into florets


• 500g medium green prawns, peeled, cleaned, cut into 1cm pieces


• 1 1/2 lemons, zested, juiced

Method

• 
  
  
  Step 1
  
  
  
  
  To make pangrattato, process bread, anchovies, tomato paste and chilli in a food processor until rough crumbs form. Heat 2 tablespoons oil and whole garlic clove in a frying pan over medium heat. Add crumbs and cook, stirring frequently, for 10 minutes or until golden. Transfer to a bowl and discard garlic. Reserve pan.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook pasta in a pan of boiling salted water for 12 minutes or until al dente.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, heat 2 tablespoons oil in reserved pan over medium heat. Add cauliflower and sliced garlic, and cook, tossing, for 8 minutes or until cauliflower is golden. Transfer to a plate. Heat remaining 2 tablespoons oil in pan, add prawns and cook, tossing, for 3 minutes or until just cooked. Stir in lemon zest and juice. Season.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Drain pasta, then return to pan with cauliflower, prawns and three-quarters of the pangrattato. Toss to combine.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Divide among bowls and scatter with remaining pangrattato to serve.
  
  
  

• High fibre

Nutrition

• 4000 kj

  Energy




• 33g

  Fat Total




• 5g

  Saturated Fat




• 10g

  Fibre




• 43g

  Protein




• 132mg

  Cholesterol




• 1104.95mg

  Sodium




• 10g

  Carbs (sugar)




• 117g

  Carbs (total)

All nutrition values are per serve

Notes

Pangrattato, a crisp breadcrumb mixture used in Italian cooking, is a great way to use up leftover bread.

• Author: Sophia Young


• Image credit: Ben Dearnley


• Publication: MasterChef

Source: taste.com.au