Penne Pasta With Cauliflower
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
Description
Whether needing a delicious, satisyfying dinner for Meatless Mondays or for Fridays during Lent, we have you covered. It's an easy main dish or even a side dish to prepare, it's also economical.
Ingredients
1 lb. head cauliflower
salt and black pepper
4 garlic cloves, minced or 1 T. minced garlic
1/4 - 1/2 c. olive oil
1 lb. penne pasta
3/4 c. reserved cooking water
freshly grated Parmigiano Reggiano or Parmesan cheese, for serving
1 c. coarse bread crumbs, optional
Directions
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Cauliflower:
Trim the cauliflower of green leaves and stalk, and divide into florets.
Bring a large pot of water to a boil. Add 1 T. salt to the water; boil cauliflower until it's just fork tender, about 10-12 minutes.
Remove the cauliflower from the cooking water with a slotted spoon to a bowl. Set aside 3/4 c. of the water for the sauce. Set the cauliflower aside to cool.
Don't discard the cauliflower cooking water!
Sauce:
When the cauliflower is cool enough to handle, puree one third of it in 1/4 c. of the reserved cooking water.
Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden, about 2 minutes. Add the red pepper flakes and the pureed cauliflower; cook and stir for about 1 minute. Add the remaining cooked cauliflower and 1/2 c. reserved cooking water; cook and stir until heated through.
Pasta:
Cook the pasta in same pot and same water as was used for the cauliflower, adding more water, if necessary. Bring it to a boil; add pasta, cook until al dente, about 10-12 minutes. Drain.
Pasta in the Sauce:
Add the drained pasta to the skillet with the cauliflower, and toss until well combined. Add salt and pepper, with just enough pasta water to keep the mixture moist but not soupy.
When the mixture is heated through and the pasta is tender and coated in the sauce, add the bread crumbs, if using.
Serve with grated cheese.
4 servings.