The Fridge Scavenger's Tomato and Cauliflower Pasta recipe

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Ingredients

1 stalk celery, sliced
3 tablespoons olive oil
1 onion, quartered
1 clove garlic, chopped
1 head cauliflower, cut into small florets
1 (28 ounce) can whole peeled tomatoes, drained and mashed
1 teaspoon dried sage
salt and ground black pepper to taste
2 tablespoons chicken broth, or as needed
1 (8 ounce) package linguine pasta
1 cup grated Parmesan cheese

Nutrition Info

472.1 calories
carbohydrate: 63 g
cholesterol: 17.8 mg
fat: 17.7 g
fiber: 8.6 g
protein: 20.3 g
saturatedFat: 5.2 g
servingSize: -
sodium: 672.7 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put a celery slice in a deep skillet with a cover, add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil, turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.

  2. Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture, cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.

  3. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain and transfer to a serving bowl.

  4. Pour tomato and cauliflower sauce over pasta, add Parmesan cheese. Toss to coat.

Recipe Yield

4 servings

Recipe Note

The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!

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