Pasta with Roasted Potatoes and Cauliflower

    Recipe Picture:Pasta with Roasted Potatoes and Cauliflower
    1

    Pasta with Roasted Potatoes and Cauliflower

    (16)
    1hour10min


    14 people made this

    Roast potato and cauliflower topping for pasta is a great dish for cold nights. If you substitute sauteed breadcrumbs for Parmesan cheese this meal is vegan.

    Ingredients
    Serves: 8 

    • 500g small potatoes
    • 1 medium onion, cut into chunks
    • 6 cloves garlic
    • 4 sprigs fresh thyme
    • 3 sprigs fresh rosemary
    • 1/3 cup water
    • 1/2 cup extra virgin olive oil
    • 1 pinch salt and pepper to taste
    • 1 small head cauliflower, cut into florets
    • 250g penne pasta
    • 1/2 cup grated Parmesan cheese for topping

    Directions
    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Preheat oven to 190 degrees C. Line a medium baking pan with heavy duty aluminium foil and spray foil with cooking spray.
    2. Place potatoes in the prepared pan. Mix with onion, garlic, thyme and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminium foil.
    3. Bake potatoes 30 minutes in the preheated oven or until tender. Remove foil, mix in cauliflower and drizzle with remaining oil. Cover and continue baking 15 minutes. Increase oven temperature to 220 degrees C, remove foil and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.
    4. Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes until al dente and drain.
    5. In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (13)

    0

    I made it with spaghetti. A pleasant change from the multitude of cauliflower soup recipes and curry recipes (I am a bit if an Indian cuisine specialist, so I don't need to be told how to make curries).  -  04 Jul 2015

    by
    12

    I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne, but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it, and it also made yummy leftovers.  -  10 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    5

    This was really good. I would probably not use quite so much olive oil next time -- just a taaad less. I only made the cauliflower and potato portion of this, and didn't have onion or rosemary, so it was modified slightly out of necessity. But I would definitely recommend.  -  30 May 2009  (Review from Allrecipes USA and Canada)

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