10-Minute Magic Pasta

What a great use of cauliflower in this 10-Minute Magic Pasta dish. This is a hearty serving size, so eat less if you are watching your weight.


  • 30 g (1 oz) sea salt
  • extra virgin olive oil
  • 100 g (3 1/2 oz) French shallot or red (Spanish) onion, fried until golden in extra virgin olive oil
  • 2 large garlic cloves, crushed with the back of a knife and sautéed in a little olive oil, or 20 g (3/4 oz) roasted garlic
  • 500 g (1 lb 2 oz) good-quality dried pasta
  • 500 g (1 lb 2 oz) cauliflower, cut into medium-size florets
  • 80 g (2 3/4 oz) sultanas (golden raisins) or currants
  • 3 handfuls green vegetables (rapini is great but not English spinach as you get a nasty metallic scum)
  • 50 g (1 3/4 oz) crushed toasted walnuts
  • sea salt and freshly ground pepper
  • lots of flat-leaf (Italian) parsley and fennel tops, roughly chopped

Set a large saucepan of water over high heat and add salt and a splash of olive oil. Put shallot or onion and garlic into a heatproof bowl large enough to easily hold all ingredients and sit it on top of pan. When water boils, remove bowl from top of pan, add pasta to pan, stir and, when water boils again, cook for 5 minutes. Add