Fall

Pasta with Broccoli and Cauliflower

by:
February  3, 2015
Author Notes

A quick and easy vegan pasta dish that contains loads of plant protein from white beans. —Nora

  • Serves 4
Ingredients
  • 7 ounces dry whole wheat pasta, preferably small shapes
  • 2 tablespoons olive oil
  • 10.5 ounces (about 1 small) broccoli, cut into small florets
  • 21 ounces (about 1 medium) cauliflower, cut into small florets
  • 2 clove garlics, thinly sliced
  • 1 ounce (about 8 pieces) sundried tomatoes, chopped
  • 1/2 can white beans
  • 3.5 ounces dry white wine
  • Salt and pepper, to taste
In This Recipe
Directions
  1. Bring a large pot of salted water to boil and cook the pasta according to package directions. Drain and set aside, saving ¼ cup of cooking water.
  2. In a large sauté pan heat the oil over medium-high heat. Put the broccoli and cauliflower into the pan and roast for approximately 5 minutes. Add the garlic and roast for another 2 minutes before adding the sun dried tomatoes and white beans.
  3. After 1-2 minutes deglaze with the white wine. Add the cooked pasta with the reserved cooking water to the vegetables and gently toss together. Heat through and serve immediately.
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