Purple Cauliflower Pasta

Purple Cauliflower Pasta

schnitzell

"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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Ingredients

40 m servings 289 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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I give this a five star even though I modified it a bit to suit my tastes and ingredients (I added a few sliced cherry tomatoes and used leftover steamed purple cauliflower). I would make it aga...

I thought this was great!! I used whole wheat pasta, and finely chopped the garlic, but otherwise made the recipe as directed. Will make again for sure! Thanks for a great recipe

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