Cheesy Cauliflower And Pea Pasta Recipes

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EASY CHEESY CAULIFLOWER AND PEAS



Easy Cheesy Cauliflower and Peas image

This recipe for easy cheesy cauliflower and peas is a perfect vegetable dish for when you're still craving some comfort food but want it a little healthier. It can be a main dish or a side! You'll want to make this if you are looking to eat more veggies and want them cheddar cheese-y! It's vegetarian and keto.

Provided by Kelly @ trial and eater

Categories     30 minutes or less

Time 15m

Number Of Ingredients 6

1 head cauliflower, cut into florets
2 tablespoons unsalted butter, melted
1 cup heavy whipping cream
1 cup shredded sharp cheddar cheese (plus more for sprinkling if desired)
1 cup peas, rinsed
salt and pepper, to taste

Steps:

  • Preheat oven to 400°F.
  • Toss cauliflower florets with melted butter and spread out on a baking sheet.
  • Roast cauliflower at 400°F for about 10 minutes or until lightly browned.
  • Meanwhile, heat cream and cheddar cheese in a pot over medium heat. Whisk occasionally until melted.
  • Pour cheese mixture over the roasted cauliflower florets and mix until evenly coated.
  • Stir in rinsed peas.
  • Top with salt and pepper, and extra shredded cheese if using. Serve warm.

Nutrition Facts : Calories 736 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 63 grams fat, Fiber 7 grams fiber, Protein 27 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 637 grams sodium, Sugar 10 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

PASTA WITH CAULIFLOWER AND PEAS



Pasta with Cauliflower and Peas image

Gluten free vegan pasta dinner recipe is light and savory and topped with a toasted panko topping!

Provided by Sarah

Categories     Main

Number Of Ingredients 16

⅛ cup Vegan Bacon bits (optional, see notes for variations)
¼ cup Gluten Free Panko
⅛ tsp. ground black pepper
4 tablespoons vegan Parmesan cheese - divided
1/2 yellow onion, diced
4 cups cauliflower florets
1/4 tsp kosher salt
2 cloves garlic, minced
1/2 tsp dried thyme leaves
1/8 tsp red pepper flakes
8 ounces dry gluten free spaghetti
2 ½ - 3 cups vegetable broth, divided
½ cup frozen peas - thawed
1 cup chopped kale
1 Tblsp chopped fresh parsley
fresh lemon juice

Steps:

  • Heat a Dutch oven or large pot over medium heat. Add the vegan bacon bit pieces, panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Watch carefully so it doesn't burn! Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
  • Return the skillet to the heat, increase the heat to medium-high, and add a splash of water. Once the oil is hot, add the cauliflower, onion, and 1/4 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate.
  • Return the pot to the heat. Add 2 1/2 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is tender. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more broth or (if you run out) hot water.
  • Add your kale and stir until kale is wilted.
  • Add in your reserved cauliflower mixture and stir until well incorporated.
  • Remove the pot from the heat and stir in the parsley, lemon juice, remaining 2 tablespoons vegan parmesan.
  • Taste and adjust salt and pepper as desired (remember, the bread crumb mixture is a bit salty/peppery too). Divide the pasta between serving bowls and sprinkle the bacon breadcrumbs generously over the top.
  • Refrigerate leftovers.

Nutrition Facts :

CHEESY PEA PASTA



Cheesy Pea Pasta image

This is a very quick and simple recipe with peas and a cheesy tomato sauce. My mom and grandmother used to make this for us when I was small. Serve with a loaf of bread and a salad, if desired.

Provided by JANDEE

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
2 onions, chopped
salt and pepper to taste
2 (8 ounce) cans tomato sauce
2 cups water
2 (8 ounce) cans peas, with liquid
1 (16 ounce) package elbow macaroni
½ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 49.6 g, Cholesterol 7.4 mg, Fat 7.2 g, Fiber 4.1 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 357.2 mg, Sugar 5 g

CHEESY PASTA BAKE



Cheesy pasta bake image

Can't choose between cauliflower cheese or macaroni cheese? This veg-charged hybrid is a real winner. It works particularly well with leafy greens and broccoli, but feel free to mix it up with whatever veg you have available.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Cauliflower

Time 30m

Yield 12

Number Of Ingredients 8

1 kg cauliflower, broccoli or a mixture of both
800 g dried pasta (penne, farfalle, macaroni)
750 g leafy greens (kale, spinach or peas)
5 ml olive oil
2 litres white base sauce
2 teaspoons yellow or Dijon mustard, optional
230 g hard cheese
500 g stale white or brown bread, optional

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Preheat the oven 180°C/350°F/gas 4.
  • Break the cauliflower and broccoli into florets.
  • Cook the pasta in a large pan of boiling salted water according to the packet instructions, adding the cauliflower and broccoli for the last 4 minutes, then drain, reserving a mugful of cooking water.
  • Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces.
  • Place a pan large enough to hold all the ingredients on a medium heat with the olive oil. Add the greens and cook for 3 minutes or until wilted.
  • Add the white sauce, mustard (if using) and pasta and veg. Grate over the cheese and give everything a good mix, adding a splash of cooking water to loosen. Season to taste.
  • Transfer to a large, deep baking tray (60x40cm).
  • Tear the bread (if using) into small chunks and whiz in a food processor to chunky crumbs. Scatter the breadcrumbs over the pasta and season with a little black pepper.
  • Bake for 10 minutes or until golden and bubbling.

Nutrition Facts : Calories 522 calories, Fat 16.8 g fat, SaturatedFat 8.9 g saturated fat, Protein 24.2 g protein, Carbohydrate 73.6 g carbohydrate, Sugar 12.8 g sugar, Sodium 0.7 g salt, Fiber 4.7 g fibre

CHEESY CAULIFLOWER WITH PEAS



Cheesy Cauliflower with Peas image

I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 large head cauliflower (about 2 pounds), broken into florets
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups whole milk
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts :

CHEESY PASTA PEA BAKE



Cheesy Pasta Pea Bake image

Peas, mushrooms and green onions are delightful additions in Ruth Rigoni's version of a popular comfort food. "This is a nice change from plain macaroni and cheese," notes the Hurley, Wisconsin cook.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 17

12 ounces uncooked medium shell pasta
1/2 pound fresh mushrooms, quartered
1/2 cup chopped green onions
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon cornstarch
3 cups whole milk
1/2 cup chicken broth
1 cup frozen peas
1 teaspoon chopped seeded jalapeno pepper
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
2 cups shredded cheddar cheese, divided
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onions and garlic in butter for 5 minutes or until tender. Stir in flour and cornstarch until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas, jalapeno, salt, pepper and hot pepper sauce; simmer for 1 minute. Stir in 1-1/2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat., Drain pasta; transfer to a greased 13x9-in. baking dish. Stir in cheese sauce. Sprinkle with bread crumbs and remaining cheddar cheese. , Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly.

Nutrition Facts :

CHEESY PEAS



Cheesy Peas image

Tired of the normal way peas are made? Don't like peas? Try this spin on the classic side dish and it will be the highlight of your dinner plate.

Provided by Poison Angel

Categories     Side Dish     Vegetables     Green Peas

Time 10m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
½ teaspoon crushed dried thyme leaves
½ teaspoon crushed dried rosemary
¼ cup milk
½ cup shredded Cheddar cheese
1 (15 ounce) can sweet peas, drained

Steps:

  • Combine the butter, thyme, rosemary, milk, and Cheddar cheese in a saucepan. Bring to a simmer over medium-high heat and stir in the peas. Reduce heat to medium-low, and simmer, stirring until the cheese has melted and the sauce is hot, about 3 minutes.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 10.9 g, Cholesterol 31.3 mg, Fat 11.1 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 6.9 g, Sodium 332.2 mg, Sugar 4 g

CHEESY CAULIFLOWER AND PEA PASTA



Cheesy Cauliflower and Pea Pasta image

Great side dish

Provided by barbara lentz

Categories     Pasta

Time 40m

Number Of Ingredients 11

8 oz penne or any small tube pasta
1/4 c olive oil
4 clove garlic minced
1/2 head of cauliflower cut into florets
2 c chicken stock
1 c frozen peas
4 scallions chopped
salt and pepper
1/3 c heavy cream
1 c finely grated parmesan cheese
2 Tbsp butter

Steps:

  • 1. Cook the pasta in a pot of boiling water. Drain and add a little oil to the pasta and set aside.
  • 2. Add the remaining olive oil to the pot. Add the onion and saute until softened. Add the garlic and cook 30 seconds. Add the cauliflower and chicken stock. Bring to a boil. Let the stock reduce by half and then add the scallions and peas. Stir in the pasta.
  • 3. Add the heavy cream taste and adjust for salt and pepper. Add the Parmesan cheese and cook until melted. Stir in the butter

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