Roasted Cauliflower Pasta with White Bean-Sage Sauce
Ingredients:
- 1 head cauliflower, cut into florets
- 4 tbsp olive oil, divided into 2 parts
- 1 tbsp lemon juice
- 1 onion, diced
- 3 spoonfuls Minced Garlic (or use fresh garlic if you have it, adjust according to garlic preference)
- 1/4 cup fresh sage leaves, diced
- 1 can white beans, rinsed and drained
- 1 sweet pepper, diced (I used a yellow pepper)
- 1 tbsp vinegar (I used rice vinegar because that is what I had on hand)
- 1/2 cup broth (I used chicken broth because that is what I had on hand)
- 1 box pasta, cooked as usual
- Parsley, for garnish
Directions:
- Preheat oven to 450°F. Toss cauliflower with 2 tablespoons olive oil and lemon juice. Spread in a single layer on a large baking sheet. Roast for 25 minutes or until tender and lightly browned.
- Cook pasta according to directions. Drain and return to pot.
- Meanwhile, prepare the sauce: Heat 2 tablespoons olive oil in a large skillet. Add the onion, garlic, sage, sweet pepper, beans and vinegar and cook for about 5 minutes, stirring occasionally, until softened.
- Transfer contents of the pan to a blender or food processor and blend, gradually adding ½ cup of vegetable stock if you want to thin it out. I used about 1/2 cups of chicken broth to get the consistency I wanted.
- Once cauliflower is roasted, pasta is cooked and sauce is blended, toss everything in a big bowl. Garnish with parsley.
Jerry Marquardt says
The White Bean-Sage Sauce sounds so delightful. I would love to try this recipe.
Dorothy Boucher says
what a great recipe, looks so delicious 😉 yummy!! thanks for sharing
Linda Manns says
This looks so good. It would make for a great supper one night soon. thank you for sharing
Jennifer Marohn says
That recipe looks awesome!! I am going to have to pass it along to my mother in law. She loves to make things like this.