Roasted Cauliflower Pasta with Caramelized Onions and Chickpeas
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
6 Servings
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Calories
3125 kcal
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Course
Main Course
-
Cuisine
American
Roasted Cauliflower Pasta with Caramelized Onions and Chickpeas
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One of the best pasta dishes I've eaten in a long time! This roasted cauliflower pasta is flavored with caramelized onions, spinach and hazelnuts. Uses mostly pantry staples!
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Ingredients
The Onions
- 2 teaspoons olive oil
- 2 large onions cut into thin half-circles
- water as needed
- 1 teaspoon dried thyme
The Cauliflower
- 3 cups small cauliflower florets
- 2 teaspoons olive oil
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
The Pasta
- 8 ounces Whole wheat Penne pasta
- 2 cups packed spinach leaves
- 1 14 ounce can chickpeas drained & rinsed
- ⅓ cup grated Parmesan cheese (use one that's rennet-free for vegetarian)
- ⅓ cup Chopped hazelnuts toasted
- ¼ cup minced flat-leaf parsley
- salt and pepper to taste
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Instructions
The Onions
- Heat olive oil in a large skillet set over medium heat. Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown.
- During the cooking, add water as necessary to stop the onions from burning and drying out. You may need as much as ½ cup. Be sure that all of the water is absorbed before removing from the heat. Stir in 1 teaspoon dried thyme.
The Cauliflower
- Preheat the oven to 450 degrees F.
- In a small bowl, toss the cauliflower with olive oil, thyme, salt and pepper.
- Spread evenly on a baking sheet. Roast until the cauliflower is tender and starting to brown, 20 to 25 minutes.
The Pasta:
- While the onions and cauliflower are cooking, bring a saucepan of salted water to a boil over high heat. Add the pasta and cook until al dente. Scoop out and reserve ½ cup of the pasta cooking water. Drain the pasta.
- Add the cooked pasta, reserved cooking water, roasted cauliflower, spinach, chickpeas, Parmesan and hazelnuts to the caramelized onions. Stir to combine.
- Stir in the parsley, and season to taste with salt and pepper. Serve.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1.33Cups
Calories
312.5kcal
(16%)
Carbohydrates
49.8g
(17%)
Protein
11.7g
(23%)
Fat
9.9g
(15%)
Saturated Fat
1.7g
(9%)
Cholesterol
4mg
(1%)
Sodium
394.4mg
(16%)
Fiber
9.6g
(38%)
Sugar
3.6g
(7%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 3125 kcal
% Daily Value*
| Serving | 1.33Cups | |
| Calories | 312.5kcal | 16% |
| Carbohydrates | 49.8g | 17% |
| Protein | 11.7g | 23% |
| Fat | 9.9g | 15% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 4mg | 1% |
| Sodium | 394.4mg | 16% |
| Fiber | 9.6g | 38% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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