Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.13 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1 free range egg
- 1/3 cup panko breadcrumbs
- 1tablespoons Woolworths smoked paprika
- 500grams cauliflower florets
- 2 zucchini
- 60grams pine nuts
- 250grams wholemeal spaghetti
- 60grams baby rocket leaves
- 1 lemon, zested, juiced
- 2 cloves garlic, crushed
- 1 bunch basil, leaves picked
- 1/3 cup freshly grated parmesan
- 5milliliter extra virgin olive oil cooking spray
- 1tablespoons extra virgin olive oil
Nutrition per serving
2230kJ / 532Cal
2230 Kilojoules or 532 Calories
26% of daily energy intake*
Protein
21.0grams
Fat
22.6grams
Carbs
56.2grams
Sugars
8.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Your air fryer is the source of many magical meals, and this pesto-based spaghetti is no exception. Crunchy crumbed cauliflower and a sprinkling of fresh basil seals the deal.
Method
Step 1 of 4
Whisk egg in a shallow bowl. Combine breadcrumbs and paprika on a plate. Toss cauliflower in egg, then breadcrumbs to lightly coat. Spray with oil. Cook cauliflower, in batches, in a 5L air fryer at 200°C for 8 minutes or until tender and golden.
Step 2 of 4
Meanwhile, using a spiralizer, cut zucchini into noodles.
Step 3 of 4
Cook pasta in a large saucepan of boiling water for 12 minutes or until al dente, adding zucchini in the last minute of cooking. Drain.
Step 4 of 4
Process pine nuts, rocket, lemon zest, lemon juice, garlic, parmesan, oil, three-quarters of the basil and 2 tbs water until almost smooth. Place noodles in bowls. Top with cauliflower and pesto. Sprinkle with remaining basil. Serve.
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