ROASTED CAULIFLOWER, MUSHROOM, AND GARLIC PASTA

ROASTED CAULIFLOWER, MUSHROOM, AND GARLIC PASTA

A high-quality cauliflower is delicious even when the simplest ingredients are added. 

I N G R E D I E N T S

  • 1 cauliflower

  • 2 lbs mushrooms

  • 1 small yellow onion, sliced into wedges

  • 3 small cloves garlic

  • Olive oil

  • Salt and Pepper

  • 1 lb pasta (we used linguini)

  • Pasta sauce of choice (we used a cashew cream sauce)

  • Parmesan cheese, optional for toping

PROCESS

  1. Heat the oven to 400 degrees C. Chop the cauliflower and mushrooms into bite sized pieces and arrange on two baking sheets - one with the cauliflower and the other with mushrooms, onions, and garlic.

  2. Drizzle the contents of both baking sheets with olive oil and sprinkle with salt and pepper. Toss to make sure all sides are covered. Bake each pan separately until golden brown and slightly crispy (about 20 minutes), flipping halfway through.

  3. Cook the pasta according to package directions. Strain saving 1 CUP pasta water. Add the pasta back to the pot and mix in pasta sauce and pasta water. Cook for a few minutes until the sauce thickens slightly. Serve the pasta, topping each serving with roasted mushroom mix and roasted cauliflower. Add a squeeze of lemon juice and sprinkle with parmesan cheese. Enjoy!

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