The Fridge Scavenger's Tomato and Cauliflower Pasta Recipe - Allrecipes.com
  • READY IN 40 mins

The Fridge Scavenger's Tomato and Cauliflower Pasta

Recipe by  

"The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
  2. Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
  3. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
  4. Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Nutrition

  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 8.6 g
  • 35%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 770 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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