Roasted Garlic & Cauliflower Pasta with Walnuts
If you’re searching for a comforting yet nutritious pasta dish, look no further than this Roasted Garlic & Cauliflower Pasta with Walnuts. Creamy roasted garlic mingles with tender cauliflower, creating a delightful sauce that embraces your pasta of choice. Topped with crunchy walnuts and vibrant arugula, this dish not only tantalizes your taste buds but also packs a nutritional punch. Let’s dive into how to prepare this delicious meal!
The Upside of Roasted Garlic & Cauliflower Pasta with Walnuts
This recipe is a wonderful way to incorporate more vegetables into your diet while satisfying those carb cravings. Roasted garlic brings a sweet, mellow flavor to the dish, while the cauliflower adds creaminess without the heaviness of traditional cream sauces. The walnuts provide a satisfying crunch and healthy fats, making this dish both filling and nutritious. Plus, it’s perfect for a weeknight dinner or a special gathering with friends!
Ingredient Checklist
- 2 heads garlic, top quarter cut off to expose cloves
- 6 tablespoons + 1 teaspoon olive oil
- Pinch teaspoon fresh thyme leaves
- 1 head cauliflower (2 lbs)
- Sea salt and ground black pepper to taste
- 2 tablespoons lemon juice, plus extra
- 1/4 teaspoon red pepper flakes, or to taste
- 1 lb short brown rice pasta, such as penne or fusilli
- 2-3 handfuls baby arugula
- 1/4 cup walnut halves, toasted and chopped
Prep & Cook Tools
- Oven: For roasting the garlic and cauliflower.
- Baking Sheet: To spread out the garlic and cauliflower for even roasting.
- Pasta Pot: To cook your pasta to al dente perfection.
- Food Processor: For blending the roasted garlic and cauliflower into a creamy sauce.
- Large Mixing Bowl: For combining all the ingredients.
Mastering Roasted Garlic & Cauliflower Pasta with Walnuts: How-To
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Wrap the two heads of garlic in aluminum foil, making sure they’re tightly sealed. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden brown.
Step 2: Prepare the Cauliflower
While the garlic is roasting, chop the cauliflower into florets. Toss the florets with 2 tablespoons of olive oil, a pinch of sea salt, and black pepper. Spread them out on a baking sheet and sprinkle with fresh thyme leaves. Roast in the oven for about 25-30 minutes until tender and caramelized.
Step 3: Cook the Pasta
In a large pot of boiling salted water, cook the short brown rice pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Step 4: Make the Sauce
Once the garlic and cauliflower are done roasting, let them cool slightly. Squeeze the roasted garlic cloves out of their skins into a food processor. Add the roasted cauliflower, lemon juice, red pepper flakes, and remaining olive oil. Blend until smooth, adding reserved pasta water as needed to reach your desired consistency.
Step 5: Combine and Serve
In a large mixing bowl, combine the cooked pasta with the roasted garlic and cauliflower sauce. Toss well to coat. Add the arugula and toasted walnuts, mixing gently. Adjust seasoning with more salt, pepper, and lemon juice if desired. Serve warm, garnished with extra walnuts and a squeeze of lemon juice.
Better Choices & Swaps
- Preheat your oven to 400°F (200°C). Wrap the two heads of garlic in aluminum foil, making sure they’re tightly sealed. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden brown.
- While the garlic is roasting, chop the cauliflower into florets. Toss the florets with 2 tablespoons of olive oil, a pinch of sea salt, and black pepper. Spread them out on a baking sheet and sprinkle with fresh thyme leaves. Roast in the oven for about 25-30 minutes until tender and caramelized.
- In a large pot of boiling salted water, cook the short brown rice pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- Once the garlic and cauliflower are done roasting, let them cool slightly. Squeeze the roasted garlic cloves out of their skins into a food processor. Add the roasted cauliflower, lemon juice, red pepper flakes, and remaining olive oil. Blend until smooth, adding reserved pasta water as needed to reach your desired consistency.
- In a large mixing bowl, combine the cooked pasta with the roasted garlic and cauliflower sauce. Toss well to coat. Add the arugula and toasted walnuts, mixing gently. Adjust seasoning with more salt, pepper, and lemon juice if desired. Serve warm, garnished with extra walnuts and a squeeze of lemon juice.
- For extra creaminess, feel free to add a splash of vegetable broth to the sauce.
- This dish can be customized with your favorite vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
