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Roasted Potato Cauliflower Pasta

By: SandyT  
"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."

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 350 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 pound small Yukon Gold potatoes
  • 1 medium onion, cut into chunks
  • 6 cloves garlic
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1/3 cup water
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  • 1 small head cauliflower, cut into florets
  • 1 (8 ounce) package dry penne pasta
  • grated Parmesan cheese for topping (optional)

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 315 | Total Fat: 16.5g | Cholesterol: 5mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by RPCOOKIE 
I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2005 by JEANNAT 
pleasant, aromatic, and tasty. good side dish. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2005 by LEXILU 
Very filling! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by NERDYCHEESECAKE 
This was really good. I would probably not use quite so much olive oil next time -- just a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by Jennifer 
I modified this recipe a lot..basically took the main components and turned it into a soup. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by Shannon B 
Good recipe, but I wasn't crazy about the combinations of tastes... MORE

 
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