Max La Manna served up a tasty cauliflower ragu with pappardelle pasta and a stem broccoli and herbs pesto on Saturday Kitchen.

The ingredients are: 1 large cauliflower, outer leaves and base trimmed, 2 tbsp olive oil, 2 tbsp unsalted butter, 1 onion, finely diced, 3 garlic cloves, minced, 1 tbsp dried oregano, 2–3 fresh rosemary sprigs, leaves picked and finely chopped, 10 tbsp tomato puree, 100ml red wine, 400g dried pappardelle, salt and freshly ground black pepper, freshly grated Parmesan, to serve and few fresh basil leaves, to serve.

For the pesto: 1–2 broccoli stems, roughly chopped, 4 garlic cloves, left whole and unpeeled, 2 tbsp extra virgin olive oil, plus extra for drizzling, 200g dried pappardelle, 2–3 large handfuls of mixed greens and soft herbs, 30g/1oz sunflower or pumpkin seeds, toasted, plus extra to serve, 3 tbsp nutritional yeast, 1 tbsp grated Parmesan, plus extra to serve, 1 lemon, zest and juice, 50ml–100ml olive oil, 1 tbsp unsalted butter and salt.

See recipes by Max in his book titled: You Can Cook This!: Easy vegan recipes to save time, money and waste available from Amazon now.