Cauliflower Oven Pasta
This is a simple oven dish that is very flexible. You could variate with different kinds of vegetables, but I would keep in something with a bite like the sun-dried tomatoes.
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Ingredients
4 servings
500 g
1
2
4
8
Farfalle or other pasta
Cauliflower
Zucchini
Carrots
Sun-dried tomatoes
250 ml
100 g
2 tea sp
1 TBL sp
1 TBL sp
1
2 cloves
(Soy) cream
Cheese grated
White wine vinegar
Oregano
Thyme
Onion yellow
Garlic
Variations
Replace different vegetables, for example broccoli instead of cauliflower
Prep
15 min
- Dice onion and mince garlic
- Cut zucchini into quartered slices
- Halve carrots and cut into slices
- Cut sun-dried tomatoes into small strips
- Cut cauliflower into small florets
- Pre-heat oven to 200°C
Cook
30 min
Sauté onion and carrots
medium/high heat ~3 min
Cook pasta
al dente (slightly undercooked)
Add zucchini and garlic
~3 min, season with salt and pepper
Add (soy) cream, sundried tomatoes, vinegar and herbs
~3 min, taste and add more salt and pepper if needed
Add pasta into an oven dish and mix with the sauce. Put the cauliflower florets on top and sprinkle with cheese
~20 min at 200°C
This is a recipe from the Fork Ranger book
Heel lekker! Bloemkool vervangen door broccoli. Omdat we volkoren pasta hebben gebruikt was het iets te weinig saus. Hiervan ga ik de volgende keer iets meer maken.
I made this dish twice with different friend groups; both times a huge success! Easy to make and it tastes amazing.