Spaghetti in Roasted Cauliflower Sauce with Pork Meatballs.

July 23, 2019

Spaghetti in Roasted Cauliflower Sauce with Pork Meatballs.

This is a seriously delicious family meal showcasing some fantastic products that we have seasonally available at Food Connect. Gorgeous L’Abruzzese spaghetti, traditionally made with integrity in South Australia; incredible pork sausages, produced locally and regeneratively in the Goomburra Valley by Juanita and Randal of Eco Valley Farms; and beautiful fresh cauliflower, grown close by in Tenthill by Tammy and David of Black Crow. So cook up a storm and relish in all that is ethical, local, and delicious!

Serves 4


2 cups large cauliflower florets and stalk

1 cup pumpkin, 3cm cubed

1 bunch eschallots, white ends only

3 large cloves garlic

1 ½ tsp fennel seeds

Extra virgin olive oil


Small handful thyme leaves

500g Eco Valley pork sausages, meat squeezed from casings into small bite-sized pieces

1 packet L’Abruzzese pasta

1 cup shredded kale or silverbeet

1 tsp cracked black pepper

Large handful flat-leaf parsley, roughly chopped

Juice of half a lemon


Toss cauliflower, pumpkin, eschallots, and garlic in oil, salt, and fennel seeds. Place on a roasting tray and bake at 200° for 25 minutes.

Tip roasted veg into a blender with thyme and a big splash of water or stock, blitz for about a minute or until very well pureed. Set aside.

Put on pasta to cook in salted water, and in the meantime fry pork meatballs in a large frying pan until browned on all sides, then turn off heat.  

Once pasta is al dente, transfer, with plenty of pasta water, to frying pan with meatballs. Add the roasted cauliflower sauce, shredded kale/ silverbeet, and pepper. Add an extra big splash of pasta water to loosen and cook over medium heat, stirring gently, for 2 minutes. Add more pasta water if needed for sauciness.  

Remove from heat and serve with a drizzle of olive oil, parsley, and lemon juice. Enjoy!

Recipe created and written by Callan Barnes.

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