5 Ingredients or Fewer

Breakfast pasta (Aglio e olio meets cauliflower)

by:
November 21, 2022
0
0 Ratings
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4 main dish or 8 appetizer servings
Author Notes

Delicious for breakfast, easy and comforting for a weeknight dinner.
I pulled together from what I had on hand (like refrigerator soup).
In pulling this dish together, I used principles I learned from MFK Fisher (shopping and cooking daily) and Lucy Waverman, Toronto cooking teacher and writer (make white dishes - and I don't mean the plates. Elegant, understated, soothing).
If you have a roasted vegetables on hand, you'll only need about 15 minutes total. If needing to roast the vegetables, you will need about three-quarters hour total. Use what you have or like - cauliflower, broccoli, sprouts, cabbage, carrot, parsnip and so on.
—Nancy

What You'll Need
Ingredients
  • Vegetable and pasta
  • 6 cups roasted cauliflower or other vegetable
  • 2 tablespoons Olive oil
  • 1/2 pound pasta - long dried (or about 3/4lb fresh)
  • Garnish and serve
  • 3/4 cup tahini sauce (or another garlic-forward sauce like Lebanese Toum, garlic cream, garlic honey)
  • 3/4 cup breadcrumbs (panko or homemade)
  • 3 teaspoons optional - chopped garlic (raw or roasted)
  • 1 tablespoon olive oil
  • 1/2 teaspoon optional - red pepper
Directions
  1. Vegetable and pasta
  2. If raw, parboil cauliflower, other brassica or root vegetables. Drain. Put in a heavy skillet or Dutch oven, drizzle with olive oil, roast about half hour at 425F. Remove from oven.
  3. If you already have a roasted cauliflower/vegetables in the fridge, bring it out to sit at room temperature while you prepare the rest.
  4. Cook the pasta in boiling salted water about 10 minutes, drain.
  1. Garnish and serve
  2. Briefly sauté the optional garlic in olive oil and stir in the breadcrumbs. If out of garlic, mix some dried garlic (not garlic salt) with the breadcrumbs.
  3. Divide the cooked noodles and swirl in the bottom of each individual bowl. Divide the roasted cauliflower/vegetable and put some atop the noodles.
  4. If needed, reheat the dishes in microwave or oven.
  5. Garnish each bowl with a tablespoon of tahini sauce, two tablespoons of seasoned breadcrumbs and a dash of red pepper. Serve and enjoy!
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