Serving size 4 – about 400 calories per serving
This pasta is light but filling. Using vegetable broth makes it vegetarian and if you don’t use any cheese it could easily be vegan.
Ingredients
375 g whole wheat pasta
1 tsp coarse salt
2 tbsp olive oil
2 tbsp minced garlic
1 onion, finely chopped
1 cauliflower, stem removed and chopped
2 cup chicken or vegetable broth (make it vegetarian)
1 tsp rosemary
1 tsp thyme
Salt and pepper to taste
1 tbsp hot pepper flakes (optional)
¾ cup grated parmesan plus some for sprinkling
2 tbsp finely chopped fresh parsley
Directions
Bring large pot of water to boil, add salt and pasta and cook until al dente (don’t strain pasta)
Heat a deep skillet with olive oil, add garlic and onion and cook for five minutes
Add broth, rosemary, thyme and cauliflower
Cover the pan and cook for 15 minutes
Uncover and add hot pepper flakes
Mash the cauliflower with potato masher
Add pasta and stir well, if too thick add some pasta water
Stir in parmesan and mix well
Season with salt and pepper
Plate, sprinkle with parmesan and parsley and serve immediately
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