Is it ever possible to go wrong with buttery, cheesy pasta?
(if you said yes, you might be in the wrong place…)
Cheesy pasta is always, always a winner in my eyes – especially when it’s as quick and easy to make as this buttery spinach and roasted cauliflower spaghetti.
It’s a super simple recipe – pasta, veggies, and a buttery sauce made with Bertolli with Butter. I’ve told you about this stuff before, and it’s pretty amazing. It’s the perfect blend of butter and olive oil, creating a rich, buttery flavour. It’s great for dressing pasta – all you need is a dollop of Bertolli with Butter and a small handful of grated parmesan cheese (a veggie version, of course), and everything melts together into a silky smooth sauce that’s just irresistible.
You can find the recipe for this buttery pasta over on the Bertolli website, along with loads of other gorgeous recipes. There’s some seriously mouth-watering stuff over there – pastas, risottos, side dishes, desserts… a bit of everything. I could quite happily live off Italian food for the rest of my life without getting bored.
Anyway, back to my buttery spaghetti. As we all must know by now, pretty much every vegetable is improved by roasting (except maybe cucumber, although now I’m wondering…), so that’s what I did with the veggies in this dish. The cauliflower gets crispy and golden on the edges, giving it an amazing flavour (if you haven’t yet tried roasted cauliflower, you must!), and the tomatoes become juicy and sweet, adding to the sauciness of the dish.
I also added some fresh spinach for a pop of colour and goodness, and fresh basil. Together with the silky smooth sauce, it’s a pretty tempting plate.
All you need to add is a nice side salad (or, let’s be honest, a couple of slices of garlic bread), and you’re all set.
Head over to the Bertolli website for the recipe and let me know what you think!
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.