Ingredients
500g spaghetti
300g McCain Cauliflower
200g McCain Peas
2 tbsp extra virgin olive oil
1 brown onion, diced
2 tsp minced garlic
pinch black pepper
3 tbsp fresh flat leaf parsley, chopped
3 tbsp parmesan cheese
Method
Cook spaghetti as per packet instructions and set aside in a large bowl, keeping warm. Cook McCain Cauliflower and McCain Peas as per packet instructions. Once drained and cooled, cut Cauliflower into smaller pieces. Heat olive oil in a large frypan. Add the onion and sauté until golden. Add the garlic, and sauté for a further minute. To the same frypan add the cooked McCain Cauliflower and McCain Peas, pepper and parsley and cook for another two minutes, stirring continuously. Remove pan from heat and add the cauliflower mixture to the spaghetti and toss together. Serve immediately with the parmesan cheese sprinkled on top.