Cook the sliced onion and garlic in the oil until soft, next add in the chopped cauliflower.  Continue cooking for a couple of minutes, stir in the tomato paste, oregano and sugar, brown slightly. Splash the mixture with white wine, allow reduction; stir in the tomato pulp, mortadella and olives. Continue cooking for a couple of minutes until pumpkin is tender. Meanwhile, boil the pasta in plenty boiling salted water according to packet instructions. Strain the pasta into a colander and toss in the cauliflower sauce. Sprinkle with the cheese and herbs.

Serves 2

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