Quick cauliflower pasta with parmesan, chilli and garlic

For a meat-free weeknight meal try this speedy cauliflower pasta topped with fresh basil and parmesan cheese.

• 500g small pasta shells
• 1/2 cup (125ml) extra virgin olive oil
• 1/2 large cauliflower, cut into small florets
• 5 garlic cloves, sliced
• 2 long red chillies, thinly sliced
• 1 cup (120g) frozen peas
• 1/2 cup (40g) grated parmesan (or vegetarian hard cheese)
• Basil leaves, to serve

1. Step 1

   Cook the pasta in a large saucepan of boiling water following packet directions. Drain, reserving 1/2 cup (125ml) of the cooking liquid.

2. Step 2

   Meanwhile, heat the oil in large deep frying pan over medium-high heat. Add the cauliflower. Cook, turning occasionally, for 6 mins or until golden. Add the garlic and chilli. Cook for 1 min or until garlic starts to brown.

3. Step 3

   Add the pasta, reserved cooking liquid, peas and half the parmesan. Cook for 2 mins or until peas are tender. Serve topped with basil and remaining parmesan.