Whole Grain Penne Recipe With Roasted Red Pepper Sauce, Cauliflower & Capers {Giveaway}
Creamy Roasted Red Pepper Pasta with Cauliflower is a delightful dish that brings together the vibrant flavors of roasted peppers, nutty almonds, and zesty cilantro. The velvety sauce complements the wholesome Barilla® Whole Grain Penne beautifully, creating a comforting and satisfying meal. Tender cauliflower florets add a lovely texture to this pasta dish, while capers provide a burst of tanginess. Finished with a sprinkle of Parmesan cheese and fresh cilantro, this recipe is a delicious and nutritious choice for any pasta lover.
— Constant Cookbook
Ingredients
- The sauce:
- 2 roasted red peppers, chopped
- 3 tbsp slivered almonds, toasted
- 1 garlic clove, chopped
- 1/3 cup chopped cilantro
- 3 tbsp grated Parmesan cheese
- 1 1/2 tsp freshly-squeezed lime juice
- 1/4 cup extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup vegetable broth
- The rest:
- 1 box (14 oz.) Barilla® Whole Grain Penne pasta
- 1 head (2 1/4 pound) cauliflower, trimmed and cut into florets
- 3 tbsp capers
- Salt and pepper, to taste
- 1/4 cup minced cilantro
- Grated Parmesan cheese
Instructions
- The Sauce:
- In the bowl of a food processor or heavy-duty blender, combine roasted red peppers, toasted almonds, garlic, cilantro, Parmesan cheese and lime juice. Puree together until just combined. With motor running, slowly pour in the olive oil and puree until the sauce is smooth. Season with salt and pepper.
- Transfer the sauce to a small saucepan set over medium-low heat. Whisk in vegetable broth and heat the sauce. Keep warm on low.
- The Rest:
- Cook the whole grain penne according to package instructions. Drain.
- While the pasta is cooking, bring a large pot of salted water to a boil over high heat. Add cauliflower and cook until the cauliflower is tender. Drain and rinse with cold water to stop the cauliflower from cooking further.
- In the same pot, combine the penne and about ¾ of the cauliflower. Pour in roasted red pepper sauce and toss to coat. Stir in the capers.
- Set the pot over medium heat and re-heat to serving temperature. Taste and season with salt and pepper, to taste.
- Serve, topping each portion with the remaining cauliflower, minced cilantro and grated Parmesan cheese.
Yield
Serves 6
Nutrition
- Serving Size: 1 Serving (1/6 of Recipe)
- Calories: 388 kcal
- Carbohydrate Content: 52 g
- Protein Content: 14 g
- Fat Content: 14 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 2 mg
- Sodium Content: 545 mg
- Fiber Content: 9 g
- Sugar Content: 5 g
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