Pasta with Cauliflower Ragu Recipe

Ingredients:

• 1 head cauliflower, chopped into small florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 2 tbsp tomato paste
• 1/2 cup vegetable broth
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 lb pasta
• 2 tbsp olive oil

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cauliflower and cook until lightly browned, about 5 minutes. Remove from pot and set aside.
2. Using the same pot, add more olive oil and sauté the onions and garlic until fragrant and translucent, about 5-7 minutes.
3. Add the diced tomatoes, tomato paste, vegetable broth, red pepper flakes, oregano, basil, salt, and pepper to the pot and stir well.
4. Bring the mixture to a simmer and add the cauliflower back into the pot. Cover and continue to simmer for about 10-15 minutes, or until the cauliflower is completely tender and the sauce has thickened.
5. In the meantime, cook pasta according to package instructions until al dente.
6. Drain the pasta and add it to the pot with the cauliflower ragu. Toss until the pasta is well coated with the sauce.
7. Serve hot with grated parmesan cheese and extra red pepper flakes, if desired.

Verdict:

This Pasta with Cauliflower Ragu recipe is a healthy, flavorful alternative to a traditional meat sauce pasta dish. The cauliflower adds a nice depth of flavor and creaminess to the sauce. It’s perfect for a cozy weeknight dinner or a weekend pasta feast.

Serving Suggestions:

This dish pairs well with a simple green salad and a glass of red wine. It also makes great leftovers for lunch the next day.