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Roasted Garlic Cauliflower Pasta

Disclosure: This post is sponsored by Barilla. Thank you for supporting our work here at Food Heaven!

We literally cannot believe 2019 is already here! 

2018 gifted Food Heaven so much joy. We have worked on amazing projects and have been able to connect with other beautiful creatives doing work in the food and wellness space. Working with brands like Barilla allows us to push our brand forward, while creating great content for you all. 

With the hustle and bustle of the end-of-year celebrations, we decided to take some time to slow down and show our gratitude for this incredible year. For me, slowing down means throwing on my sweats and chilling out with Netflix and a big bowl of cozy pasta.

We partnered with our friends at Barilla — an Italian family-owned food company that makes pasta and sauces. We used their new Chickpea Casarecce, which is gluten free and made with just ONE simple ingredient: chickpea flour. 

This line of Barilla legume pastas has become a staple in both of our kitchens. They are easy to have in the pantry and take just 7-9 minutes to cook. Toss in some veggies and you’ve got yourself a balanced meal. And the best part, they offer the nutritional benefits of legumes – providing a good source of plant-based protein and an excellent source of fiber. I mean, does it get any better? It does. Because this recipe is also creamy, comforting, and delicious. 

Comfort + nutrition = WIN

So get cozy and get ready to cook. To start, preheat the oven to 450F. Line a baking sheet with parchment paper. Add the cauliflower, garlic, 1 teaspoon of red pepper flakes, and 2 tablespoons of vegetable oil to a bowl. Massage together and place onto the baking sheet. Bake for 25 minutes, and set aside once done. While that’s happening, heat the 1 tablespoon of olive oil in a medium pot and add the chopped onion and sage. Sauté for 1-2 minutes, and then add the 2 cups of sliced mushrooms. Sauté for another 3-4 minutes, over low heat.  

Then add 1 1/2 cups of vegetable broth to the pot and allow to simmer for 10 minutes. While that’s happening, blend the 1/2 cup of soaked cashews with the remaining cup of vegetable broth until smooth. Add this blend to the simmering pot. Add the 2 tablespoons of nutritional yeast to the pot as well, and continue to simmer for another 10-15 minutes, or until the sauce thickens. Cook the entire box of pasta according to package directions (boil 4-6 quarts of salted water. Add pasta and boil for 7-9 minutes or until tender).Once the pasta is done, drain and rinse with cold water. Set aside.

Once the sauce is done, add the cooked pasta into the same pot with the sauce, and toss in the 1 cup of white beans, the roasted cauliflower, the 2 ounces of mozzarella, and the 2 tablespoons of ricotta. Mix together well and cook for another couple of minutes, until the cheese has melted. Adjust for salt, as needed, and top with parmesan and fresh chopped sage. Enjoy!

Another bonus of this recipe: Barilla legume pastas can be found at Amazon and select retailers nationwide. 

How will you cozy up and slow down to reflect on this year? Let us know in the comments below! Catch you real soon 😉 

Roasted Garlic Cauliflower Pasta
Servings: 4
Ingredients
  • 1 box of Barilla Chickpea Casarecce
  • 1 small head of cauliflower, chopped into small florets
  • 6-8 cloves of garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil
  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 4 fresh sage leaves, chopped
  • 2 cups button mushrooms, sliced
  • 2 1/2 cups vegetable broth
  • 1/2 cup cashews, soaked for at least 1 hour and then rinsed and drained
  • 2 tablespoons of nutritional yeast
  • 1 cup cooked white beans washed and drained
  • 2 ounces mozzarella cheese, shredded
  • 2 tablespoons ricotta
  • Salt, to taste
  • Parmesan cheese and chopped fresh sage for toppings
Instructions
  1. Preheat the oven to 450F.
  2. Line a baking sheet with parchment paper.

  3. Add the cauliflower, garlic, 1 teaspoon of red pepper flakes, and 2 tablespoons of vegetable oil to a bowl. Massage together and place onto the baking sheet. 

  4. Bake for 25 minutes, and set aside once done.
  5. While that's happening, heat the 1 tablespoon of olive oil in a medium pot and add the chopped onion and sage. 

  6. Sauté for 1-2 minutes, and then add the 2 cups of sliced mushrooms. Sauté for another 3-4 minutes, over low heat.  

  7. Then add 1 1/2 cups of vegetable broth to the pot and allow to simmer for 10 minutes. 

  8. While that's happening, blend the 1/2 cup of soaked cashews with the remaining cup of vegetable broth until smooth. Add this blend to the simmering pot. 

  9. Add the 2 tablespoons of nutritional yeast to the pot as well, and continue to simmer for another 10-15 minutes, or until the sauce thickens. 

  10. Cook the entire box of pasta according to package directions (boil 4-6 quarts of salted water. Add pasta and boil for 7-9 minutes or until tender).

  11. Once the pasta is done, drain and rinse with cold water. Set aside.
  12. Once the sauce is done, add the cooked pasta into the same pot with the sauce, and toss in the 1 cup of white beans, the roasted cauliflower, the 2 ounces of mozzarella, and the 2 tablespoons of ricotta. Mix together well and cook for another couple of minutes, until the cheese has melted. 

  13. Adjust for salt, as needed, and top with parmesan and fresh chopped sage. Enjoy!

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