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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!