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Roasted Cauliflower Pasta with Caramelized Onions and Chickpeas

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 3125 kcal
Course: Main Course
Cuisine: American

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

Instructions

The Onions
    Cup of Yum
  1. 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.
  2. 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
  1. Preheat the oven to 450 degrees F.
  2. In a small bowl, toss the cauliflower with olive oil, thyme, salt and pepper.
  3. Spread evenly on a baking sheet. Roast until the cauliflower is tender and starting to brown, 20 to 25 minutes.
The Pasta:
  1. 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.
  2. Add the cooked pasta, reserved cooking water, roasted cauliflower, spinach, chickpeas, Parmesan and hazelnuts to the caramelized onions. Stir to combine.
  3. 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

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

% 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.