Roasted Cauliflower Pasta
Ingredients
The pasta
-
8
ounces
whole-wheat pasta
The vegetables
-
1
head
cauliflower
-
4
cloves
garlic
The seasonings
-
2
tablespoons
olive oil
-
½
teaspoon
thyme (dried)
-
¼
teaspoon
pepper
-
½
teaspoon
salt
The liquids
-
½
cup
heavy cream
-
½
lemon
juiced
The toppings
-
½
cup
walnuts (chopped)
-
½
cup
parmesan cheese (grated)
-
1
tablespoon
parsley (chopped, optional garnish)
Instructions
- Preheat the oven to 450 degrees F.
- Boil the pasta according to package directions and reserve ½ cup of the cooking water before draining.
- Chop the cauliflower into 1-2 inch florets and toss with garlic, olive oil, thyme, pepper, and lemon juice on a baking sheet.
- Bake the cauliflower mixture for about 20-22 minutes until it starts to brown, stirring once or twice.
- Add walnuts to the baking sheet and toast for an additional 2-3 minutes, watching closely to prevent burning.
- In a separate bowl, combine the pasta with the reserved cooking water, parmesan cheese, heavy cream, and salt.
- Stir in the roasted cauliflower and heat on medium-low until the sauce thickens.
- Serve warm, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
505
Total fat
27g
Total carbohydrates
55g
Total protein
19g
Sodium
391mg
Cholesterol
31mg
You might also like