500 g San Remo penne, no. 18
1 onion, diced
2 garlic cloves, diced
1 tsp chilli flakes
2 sprigs of rosemary, leaves picked and diced
½ yellow cauliflower, diced
½ green cauliflower, diced
½ purple cauliflower, diced
150 g blue cheese
Bring a large pot of water to the boil. Add a good pinch of salt and the diced cauliflower, blanch for 1 minutes.
Remove from the boiling water.
Add the pasta to the pot and cook following back of pack instructions.
In a large frypan over a medium heat warm a drizzle of olive oil, add the onion with a pinch of salt.
Fry until the onion softens then add in the garlic and chilli flakes, fry off for a minute or so.
Add in the cauliflower and fry off until caramelized.
Add in the rosemary and a ladle of the pasta water. When the pasta is cooked add into the frypan with the blue cheese.
Add the and another ladle of water and cook until the blue cheese melts.
Serve straight away with a bit of extra blue cheese sprinkled over the top.
Recipe from Michael Weldon