Roasted Cauliflower And Mushroom Pasta Recipes

ROASTED CAULIFLOWER AND MUSHROOMS

Steps:

• Preeat oven to 350.
• Spray a casserole dish with cooking spray.
• Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
• Pour into prepared casserole dish.
• Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

ROASTED CAULIFLOWER AND MUSHROOM PASTA

Steps:

• Preheat oven to 400 degrees, line a baking sheet with foil and set aside.
• Add the cauliflower and quartered mushrooms to a mixing bowl, drizzle in the oil, salt and pepper, and toss to combine. Spread out onto the baking sheet and bake for 30 minutes, stirring halfway through.
• Start cooking the pasta as directed on the package.
• Cook the pancetta in a large skillet, remove with a slotted spoon to a paper towel lined plate and pour off most of the grease.
• While the pancetta is cooking, in a mixing bowl, add the cheese, eggs, salt, pepper, red pepper flakes and parsley. Stir to combine and set aside.
• Add the garlic and shallots and cook for 1 minutes, then turn off the heat.
• Drain the pasta, be sure to reserve about 1 cup of the cooking water.
• Temper your egg sauce by adding a splash of the pasta cooking water and stirring. Then add the sauce, roasted cauliflower and mushrooms, pancetta and drained pasta to the skillet.
• Toss to combine, stirring in some of the reserved pasta cooking water as needed, until creamy in texture.
• Serve with a Caesar salad or crusty artisan bread if desired.

PASTA WITH MUSHROOMS, CAULIFLOWER AND PEAS

Steps:

• Wash and trim mushrooms and slice them in food processor.
• Heat oil in large nonstick pot or skillet; add mushrooms and cook over medium-high heat.
• Chop whole onions finely in food processor by pulsing and add to mushrooms; continue to saute until onions soften.
• Bring water for pasta to boil in covered pot.
• Wash, trim and quarter tomatoes; wash, dry and coarsely chop parsley; chop tomatoes and parsley finely in food processor by pulsing; add to onions and mushrooms; reduce heat to simmer.
• Chop cauliflower in food processor by pulsing; add to pot with hot pepper flakes; cover and continue cooking about 5 minutes, until vegetables are soft.
• Cook the pasta.
• In food processor, blend yogurt and ricotta. Coarsely grate Parmigiano and stir into yogurt mixture.
• Add the peas to the vegetables and cook 2 minutes longer.
• Remove from heat; stir in yogurt mixture; season with pepper and salt, if desired.
• Drain pasta and stir in.

ROASTED CAULIFLOWER PASTA TOSS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Trim cauliflower and separate into small florets. Toss cauliflower with melted butter, garlic and half each salt and pepper. Spread on a parchment paper-lined, rimmed baking sheet. Roast, stirring once, for 30 to 40 minutes or until golden and browned.
• Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream, Parmesan cheese and remaining salt and pepper; pulse until smooth.
• Meanwhile, cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining.
• Toss hot cooked pasta with sour cream mixture, remaining roasted cauliflower, sun-dried tomatoes and basil; add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.

PASTA WITH ROASTED CAULIFLOWER AND PARMESAN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
• Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
• Meanwhile, 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.
• Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
• Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

ROASTED CAULIFLOWER AND MUSHROOM CARBONARA

Steps:

• Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
• Start cooking the pasta as directed on the package.
• Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
• Mix the egg, cheese, pepper and salt and parsley in a bowl.
• Drain the cooked pasta reserving some of the water.
• Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

ROASTED CAULIFLOWER AND MUSHROOM BOLOGNESE RECIPE

Steps:

• Preheat oven to 425 degrees F. Line 2 baking sheets with parchment.
• In a food processor, pulse the machine to chop the cauliflower into small pieces. Mound in the center of one of the baking sheets.
• Sprinkle the cauliflower with 2 tablespoons olive oil, ⅛ teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.
• Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.
• Sprinkle the mushrooms with 2 tablespoons olive oil, ⅛ teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.
• Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark.
• In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.
• Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space that was cleared, add the tomato paste and sugar.
• Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red. Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.
• Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and ⅛ teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender.
• Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while the noodles boil.
• Bring a large pot of salted water to a boil. Cook the pasta of choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary.
• Drain the pasta in a colander. If the sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches desired consistency.
• Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

ROASTED CAULIFLOWER AND MUSHROOM CARBONARA

Steps:

• Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
• Start cooking the pasta as directed on the package.
• Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
• Mix the egg, cheese, pepper and salt and parsley in a bowl.
• Drain the cooked pasta reserving some of the water.
• Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.