Roasted Potato Cauliflower Pasta Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Potato Cauliflower Pasta Recipe). My husband recently became a vegan, so I devised this recipe one cold night so both of us could eat well. This is based on traditional pasta dishes from Chez Panisse and Zuni in the Bay Area of California. Sourdough breadcrumbs sauteed in olive oil until crisp would be a tasty alternative to Parmesan.

Brief

Prep 15 mins

Cook: 55 mins

Total: 1hr10 mins

Servings: 8

Yield: 8 servings

Roasted Potato Cauliflower Pasta Recipe

Ingredients

1 pound small Yukon Gold potatoes

1 medium onion

cut into chunks

6 cloves garlic

4 sprigs fresh thyme

3 sprigs fresh rosemary

⅓ cup water

½ cup extra virgin olive oil

salt and pepper to taste

1 small head cauliflower

cut into florets

1 (8 ounce) package dry penne pasta

½ cup grated Parmesan cheese for topping

Fruits and Vegetables

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a medium baking pan with heavy duty aluminum foil and spray foil with cooking spray.

Step 2

Place potatoes in the prepared pan. Mix with onion garlic thyme and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminum foil.

Step 3

Bake potatoes 30 minutes in the preheated oven or until tender. Remove foil mix in cauliflower and drizzle with remaining oil. Cover and continue baking 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C) remove foil and continue baking 10 minutes or until potatoes are crisp and cauliflower is lightly browned.

Step 4

Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes until al dente and drain.

Step 5

In a large bowl gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.

Nutritional Information

Roasted Potato Cauliflower Pasta Recipe

Servings Per Recipe:8

Calories: 320.7

% Daily Value *

Protein: 8.1g 16%

Carbohydrates: 35.9g 12%

Dietary Fiber: 3.3g 13%

Sugars: 1.8g

Fat: 16.2g 25%

Saturated Fat: 3g 15%

Cholesterol: 4.4mg 2%

Vitamin A Iu: 44.1IU 1%

Niacin Equivalents: 2.9mg 23%

Vitamin B6: 0.2mg 10%

Vitamin C: 17.5mg 29%

Folate: 73.5mcg 18%

Calcium: 76.5mg 8%

Iron: 1.2mg 7%

Magnesium: 22mg 8%

Potassium: 169.5mg 5%

Sodium: 91.5mg 4%

Thiamin: 0.2mg 17%

Calories From Fat: 145.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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