Roasted Garlic & Cauliflower Pasta with Walnuts
Ingredients
The pasta
-
1
lb
short brown rice pasta
-
2-3
handfuls
baby arugula
The sauce
-
2
heads
garlic
-
6
tablespoons
olive oil
-
1
teaspoon
fresh thyme leaves
-
2
tablespoons
lemon juice
-
¼
teaspoon
red pepper flakes
The vegetables
The toppings
Seasoning
-
to taste
sea salt
-
to taste
ground black pepper
Instructions
- Preheat the oven to 500°F and prepare a baking sheet.
- Wrap garlic heads in aluminum foil with olive oil, salt, pepper, and thyme, then roast for about 40 minutes.
- Prepare the cauliflower by cutting it into wedges and tossing with olive oil, salt, and pepper before roasting for about 25 minutes.
- After roasting, mash the garlic and mix it with lemon juice, red pepper flakes, and olive oil.
- Cook the pasta according to package instructions, reserving some cooking water.
- Combine the pasta with the roasted cauliflower, garlic sauce, arugula, and reserved pasta water as needed.
- Serve topped with chopped walnuts and additional chili flakes if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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