Roasted Potato Cauliflower Pasta

Roasted Potato Cauliflower Pasta

11
SandyT 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 92 mg
  • 4%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say...

Most helpful critical review

In the 3 serving version. The ingredients list 3 Tbsp of oil, yet in point 2 in the directions 1/4 cup of oil is described and in point 3. we drizzle with the remaining oil. Where do we get the...

I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say...

This was really good. I would probably not use quite so much olive oil next time -- just a taaad less. I only made the cauliflower and potato portion of this, and didn't have onion or rosemary, ...

I used broccoli instead of cauliflower - SO GOOD!

I chopped up regular white potatos and found that the initial cooking left them extremely underdone. I increased the heat to 475 for another 30 minutes and then added the cauliflower.

pleasant, aromatic, and tasty. good side dish.

Good recipe, but I wasn't crazy about the combinations of tastes...

Very filling!

I made this for the first time tonight and it was a hit! I only had russet creamer potatoes so I used those instead of Yukon gold potatoes. They tasted great and added a little colour to the dis...

Excellent!! Our young children gobbled it up and asked for seconds! Great way to get good veggies into kids! We used whole wheat pasta too!