Jamie Oliver's creamy cauliflower cheese pasta recipe is ideal for using up leftovers

Jamie Oliver's cauliflower cheese pasta recipe is ideal for using up leftovers (Image: Getty)

Jamie Oliver turns the well-loved British classic cauliflower cheese into a main dish by concocting a creamy pasta.

This creamy spaghetti combines the richness of cauliflower cheese with the savoury crunch of garlic-infused breadcrumbs, all sourced from regular cupboard staples.

Shared on the chef’s website from his 7 Ways cookbook, this recipe allows for the cauliflower to be swapped for any other vegetable.

Depending on the vegetable chosen, this versatile dish may acquire an orange tinge, if using carrot or squash, or green, with broccoli.

According to the instructions, this pasta dish takes just 30 minutes to make and serves four as a main.

Jamie Oliver turned the well-loved British classic cauliflower cheese into a main dish (Image: Getty)

Ingredients

100g stale sourdough bread

Two cloves of garlic

Half a head of cauliflower (400g)

olive oil

One onion

400ml semi-skimmed milk

300g dried spaghetti

70g Cheddar cheese

This creamy spaghetti embraces the richness of cauliflower cheese (Image: Getty)

Method

Break the bread into pieces and place them in a food processor. Peel and add the garlic, then tear in any appealing leaves from your cauliflower. Drizzle in half a tablespoon of olive oil and pulse until you achieve fairly fine crumbs.

Transfer the mixture to a large non-stick frying pan over medium heat, cooking for about 15 minutes until golden and crispy, stirring occasionally.

While that cooks, peel the onion and roughly chop it along with the cauliflower, including the stalk. Once the crumbs are crispy, place them in a bowl and return the pan to the heat.

Pour in the milk, add the chopped vegetables, and bring the mixture to a gentle boil. Lower the heat, cover the pan, and let it simmer.

In a separate pot, cook the pasta in boiling salted water according to the package directions. Just before the pasta is done, pour the cauliflower mixture into the food processor (there's no need to clean it), grate in the cheese, and blend until completely smooth.

Season to taste before returning the mixture to the pan. Drain the pasta, reserving a mug of the starchy cooking water.

Combine the pasta with the sauce, adding a bit of the reserved cooking water if necessary to achieve the desired consistency.

Serve topped with the crispy crumbs for a lovely, subtle crunch.