Spring pasta

with spinach and purple cauliflower

15'
low
2

Ingredients

1 package of GALLO filled vegan pasta

¼ purple cauliflower

200 g of fresh spinach

1 lemon

Olive oil

Salt and pepper

Fresh herbs to taste

Preparation

Step 1

Slice the cauliflower florets into small pieces. Heat a pan with a little olive oil and cook the cauliflower for 5-8 minutes, until it starts to look tender and golden.

Step 2

Add the spinach and cook them until they start releasing water and it evaporates.

Step 3

Season and set aside.

Step 4

Cook the pasta in abundant boiling water with a little salt, strain and add to the pan with the sauce.

Step 5

Serve with olive oil and some chopped fresh herbs.

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