Creamy Tomato and Cauliflower Fettucine with Salad

Steps

1. a large pot of salted water to the boil.
2. Mix all dressing ingredients together in a large bowl.
3. Thinly slice lettuce; dice avocado flesh 2cm; slice cucumber in half lengthways then thinly slice; dice tomato 1cm. Add all to bowl with dressing and toss to combine.
4. Shake to separate pasta strands, then cook in pot of boiling water with cauliflower for 3–4 minutes until just tender. Reserve ½ cup of the pasta cooking water, drain then toss with a drizzle of olive oil to prevent sticking.
5. While pasta and cauliflower are cooking, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for 2–3 minutes until tender. Add garlic and cook a further 1 minute. Add stock and tomato pasta sauce and bring to a simmer. Once simmering, add sour cream and stir to combine.
6. Add cooked pasta and cauliflower to pan with sauce and remove from heat. Add parsley and first measure of parmesan cheese. Toss to combine and season to taste with salt and pepper. If sauce is too thick, add 1 tablespoon more of the reserved water, until sauce reaches your desired consistency.
7. Divide creamy tomato and cauliflower fettucine between plates. Serve salad on the side and sprinkle over chopped basil, almonds and remaining parmesan cheese.