Purple Cauliflower Pasta recipe

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Ingredients

2 cups uncooked rotini pasta
¼ cup walnuts
2 tablespoons olive oil
1 clove garlic, sliced
½ head purple cauliflower, cut into small florets
½ teaspoon kosher salt
1 tablespoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons chopped fresh rosemary
½ teaspoon kosher salt
2 pinches grated Parmesan cheese, or to taste

Nutrition Info

289.4 calories
carbohydrate: 37.2 g
cholesterol: 0.4 mg
fat: 12.6 g
fiber: 3.8 g
protein: 8.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 513.2 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain, reserving 1/2 cup cooking water.

  2. Heat a small skillet over medium-low heat. Place walnuts in the hot skillet, continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.

  3. Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.

  4. Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.

  5. Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.

  6. Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.

  7. Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

Recipe Yield

4 servings

Recipe Note

I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.

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