Roasted Cauliflower & Spinach Rigatoni with Garlic Breadcrumbs & Pesto Toast

COOK TIME - 20-30min
2 SERVINGS

In this dish, veggies shine with cauliflower & spinach is tossed with a light, aromatic butter sauce, which highlights shallots & red pepper flakes. A sprinkling of garlic-toasted breadcrumbs finishes the dish with delightfully crispy, crunchy contrast. Served with a side of pesto toasts, this meal is the perfect meatless meal. 

Nutrition PER SERVING
Calories 760 kcal
Fat 11.0 g
Protein 27.0 g
Carbohydrate 48.0 g
Sodium 855 mg
Roasted Cauliflower & Spinach Rigatoni with Garlic Breadcrumbs
Vegetarian

fresh ingredients

IN THE KIT

  • 8 oz
    cauliflower
  • 4 oz
    baguette
  • 1 oz
    pesto
  • 4 oz
    spinach
  • 2 oz
    chopped garlic/shallot butter
  • 4 oz
    heavy cream
  • 2 oz
    lemon
  • 6 oz
    rigatoni pasta
  • 4 oz
    asiago cheese
  • 4 oz
    seasoned panko breadcrumb
  • 1 oz
    red pepper flakes

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Large pot with lid ¾ full of water

Sheet pan

Zester/box grater

Medium skillet

Small bowl

cook along

INSTRUCTIONS

Prep

Place an oven rack in the centre of the oven; preheat to 450°F;

Bring pot of water to boil;

Cut cauliflower into small florets;

Slice baguette into small rounds for toast. Spread with pesto & small sprinkle of cheese, set aside;

Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons (you may have extra). Quarter & deseed the lemon;

Roughly chop spinach.

1 Roast Cauliflower

Transfer cauliflower to a sheet pan. Drizzle with olive oil, season with salt & pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned & tender when pierced with a fork. Remove from the oven. 

2Make Pasta

Meanwhile, add pasta to the pot of boiling water. Cook, uncovered, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly, return to the pot.

3Toast Breadcrumbs

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add breadcrumbs & 1/3 garlic shallot butter. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

4Make Sauce Base

In the same pan, heat remaining shallot butter blend, as much as red pepper flakes as you’d like, capers & cream. Simmer for 1- 3 minutes until slightly thick. Turn off the heat.

5Toast Bread

Remove cauliflower from sheet pan by adding to the bowl of cooked pasta: place pesto toast on sheet pan, toast for 2-4 minutes, watching carefully that it doesn’t burn. 

6Finish Pasta

To the pot of cooked pasta & cauliflower, add sauce base, lemon zest, the juice of 2 lemon wedges, spinach & half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt & pepper if desired. 

7 To Serve

Serve the finished pasta garnished with the garlic breadcrumbs, cheese. Serve the remaining lemon wedges on the side with pesto toasts. Enjoy!