Cauliflower, Saffron & Tomato Cream Pasta

6-7 anchovies
2 Tbl extra virgin olive oil
2/3 cup fresh white breadcrumbs
1 large cauliflower, broken into small florets
5 garlic cloves, finely chopped
1 long red chillk, seed removed, finely chopped (or 1/2 tsp chilli flakes)
3 Tbl sun-dried tomato paste
120ml water
Pinch saffron threads
450g ditali or other small, tubular pasta
400g canned tomatoes, drained
2 Tbl Philladelphia cooking cream
2 Tbl chopped parsley
Grated parmesan to serve (not included in calorie count)

Remove anchovies from oil and place in a small frypan. Leave over low heat for 2-3 minutes, beaking up with a wooden spoon, until they have "melted". Remove from the heat and set aside.

Heat 1 tablespoon oil in a large, deep frypan, add breadcrumbs and stir over medium-low heat for 2-3 minutes until crisp and golden. Season, then tip onto a plate lined with paper towels. Set aside.

In the same pan, heat the remaining oil, add the cauliflower and cook over medium heat for 5 minutes, stirring now and then, until they start to soften without colouring. Add garlic, chilli and some seasoning and cook for 1 minute. Mix tomato paste with water, stir into cauliflower, cover and cook over low heat for 15 minutes or until the cauliflower is just tender.

Meanwhile, cover the saffron with 50ml warm water and leave to soak. Cook pasta according to packet instructions.

Add the saffron water, tomatoes and anchovies to cauliflower and season to taste. Increase heat slightly and continue to cook uncovered, stirring occasionally for 5 minutes or until cauliflower is soft. Break up into slightly smaller pieces if necessary then stir in the cream and parsley.

Drain the pasta well, return to pan and add the sauce and toss together well. Serve sprinkled with reserved breadcrumbs and parmesan if desired.

ONLY 500 CALORIES IF DON'T ADD THE CRISPY BREADCRUMBS

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.