Cauliflower Oven Pasta
This is simple oven dish that is very flexible. You could variate with different kinds of vegetables, but I would keep in something with a bite like the sun-dried tomatoes.
Ingredients
4-5 servings
500 g
1
1-2
4
ca. 8
Farfalle or other pasta
Cauliflower
Zucchini or courgette
Carrots
Sun-dried tomatoes
400 ml
100 g
2 tea sp
1 TBL sp
1 TBL sp
1
2 cloves
Coconut milk
Cheese grated
Vinegar white wine
Oregano
Thyme
Onion yellow
Garlic
Prep
15 min
- Dice onion and mince garlic
- Cut zucchini into quartered slices
- Halve carrots and cut into slices
- Cut sun-dried tomatoes into small strips
- Pre-heat oven to 200°C
- + Cut cauliflower into small florets (or multitask during cooking)
Cook
10 + 20 min
Sauté onion and carrots
medium/high heat ~3 min
Cook pasta
al dente (slightly undercooked)
Add zucchini and garlic
~3 min
Add coconut milk, sundried tomatoes, vinegar and herbs
~3 min
Add pasta into an oven dish and mix with the sauce. Put the cauliflower florets on top and sprinkle with cheese
~20 min at 200°C
Variations
- Use (soy) cream instead of coconut milk
- Replace different vegetables, for example broccoli instead of cauliflower
