Penne With Cauliflower And Leeks Recipes

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ROASTED CAULIFLOWER PENNE WITH CREAM SAUCE



Roasted Cauliflower Penne with Cream Sauce image

Roasted cauliflower in a creamy bechamel. The tomato adds a wonderful color and texture. The sauce, pasta, and cauliflower all cook for about the same amount of time and are tossed together at the end.

Provided by VYAPTI

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 8

Number Of Ingredients 12

1 medium head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 (16 ounce) package penne pasta
4 cups hot skim milk
1 cup grated Romano cheese
½ teaspoon ground nutmeg
½ teaspoon salt
2 medium tomatoes, seeded and diced
freshly cracked black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss cauliflower with olive oil. Transfer to a baking sheet.
  • Roast in the preheated oven for 15 minutes. Sprinkle garlic over cauliflower and toss to combine. Continue to cook until cauliflower is tender and beginning to brown, about 5 minutes longer. Remove from the oven.
  • While the cauliflower is roasting, melt butter in a skillet over medium-low heat, and bring a large pot of lightly salted water to a boil.
  • Add flour to the melted butter and stir until smooth. Increase heat to medium and cook, stirring often, until mixture turns a light, golden color, about 5 minutes.
  • At the same time, cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1/4 cup pasta water.
  • Add hot milk, 1 cup at a time, to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook, stirring constantly, for 10 minutes. Stir in Romano cheese and remove from the heat. Season with nutmeg and salt and set aside until ready to use.
  • Combine penne, roasted cauliflower, bechamel sauce, and tomatoes in a large bowl. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with black pepper.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 54.9 g, Cholesterol 33.2 mg, Fat 14.8 g, Fiber 3.8 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 437.9 mg, Sugar 10.3 g

PENNE WITH CAULIFLOWER AND LEEKS



PENNE WITH CAULIFLOWER AND LEEKS image

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
2 medium leeks, white and light-green parts thinly sliced crosswise
2 garlic cloves, thinly sliced
1 pound cauliflower, cut into 1-inch florets
1 fresh red chile, seeded and thinly sliced
1 cup dry white wine
1/2 cup water
8 cherry tomatoes, quartered
3/4 pound penne rigate
salt and pepper

Steps:

  • 1. In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for about 5 minutes longer. 2. Cook the pasta until al dente. Drain and then toss with the vegetables in the skillet. Season and serve.

PENNE WITH CAULIFLOWER AND BEEF SAUCE



Penne with Cauliflower and Beef Sauce image

This pasta with cauliflower dish can be made vegetarian by omitting the meat.

Provided by peloquinswife

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 10

1 (14.5 ounce) package penne pasta
1 tablespoon olive oil
2 pounds cauliflower florets
1 pound ground beef
2 medium onions, thinly sliced
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes, drained
1 tablespoon dried parsley
1 teaspoon salt
1 pinch red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
  • Drain penne. Pour into the skillet and stir to combine. Serve.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 65.7 g, Cholesterol 47.3 mg, Fat 13.2 g, Fiber 7.9 g, Protein 26.4 g, SaturatedFat 4.3 g, Sodium 688 mg, Sugar 10.7 g

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