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Prep time
15 minutes
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Cook time
15 minutes
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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
Ingredients
- Vegetable and pasta
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6 cups
roasted cauliflower or other vegetable
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2 tablespoons
Olive oil
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1/2 pound
pasta - long dried (or about 3/4lb fresh)
- Garnish and serve
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3/4 cup
tahini sauce (or another garlic-forward sauce like Lebanese Toum, garlic cream, garlic honey)
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3/4 cup
breadcrumbs (panko or homemade)
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3 teaspoons
optional - chopped garlic (raw or roasted)
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1 tablespoon
olive oil
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1/2 teaspoon
optional - red pepper
Directions
- Vegetable and pasta
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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.
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If you already have a roasted cauliflower/vegetables in the fridge, bring it out to sit at room temperature while you prepare the rest.
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Cook the pasta in boiling salted water about 10 minutes, drain.
- Garnish and serve
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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.
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Divide the cooked noodles and swirl in the bottom of each individual bowl. Divide the roasted cauliflower/vegetable and put some atop the noodles.
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If needed, reheat the dishes in microwave or oven.
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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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