Making Roasted Broccoli and Cauliflower Pasta
You can certainly make Roasted Broccoli and Cauliflower Pasta with your freezer and pantry ingredients. In fact, when the weather is an issue or time is a challenge, I turn to what I have on hand to get a delicious dinner on the table. This past weekend, I made this easy pasta dish that I know your crew will love as much as mine did.
Roasted Broccoli and Cauliflower
In my opinion, roasting veggies is the best way to cook them. By roasting them, you will add a depth of flavor that you just don’t get from other methods. To say nothing of how super easy and time saving it is to clean up. For example, I cover my oven tray with foil and simply toss the mess away when I’m done. Indeed, no scrubbing is required.
I find that it is best to apply a thin layer of cooking oil on the foil covered pan or tray before placing the veggies on it. For example, I like to drop a bit of olive oil on the foiled surface and simply spread it with my hand, to coat the entire area. Alternatively, you can place your raw veggies in a mixing bowl and toss with a spoonful of oil before placing on foiled surface.
Generally, I like to use fresh Broccoli and Cauliflower when available. However, I must admit, I love the convenience of frozen veggies. To be sure, you can use either. However, just make sure that there is no added sauce or seasoning with the frozen veggies. Also, you should press a clean towel over the thawed veggies, to remove excess water.
Importantly, when placing the veggies on the tray, make sure they are not overcrowded. You want them to get a bit crispy and caramelize, rather than steam. I also season with a bit of salt, black pepper and a sprinkle of red chili flakes, before placing in a preheated oven.
Pasta and other Pantry items
Once the veggies are almost done, add in a few cloves of garlic and some stock. You can use vegetable or chicken stock. By doing so at this point, you will keep the garlic from burning and the veggies will not get mushy.
In this recipe, I used a penne shaped pasta but a fusilli or bowtie shape would work as well. In fact, with so many options, including whole grain and gluten-free varieties, you can use what you have on hand. Finally, remember to save some pasta water. Along with a bit more olive oil, I like to add back some pasta water, when I am tossing the pasta with the cooked veggies.
Last but not least, top your Roasted Broccoli and Cauliflower Pasta with grated Parmesan Cheese and enjoy!
You will need:
- 3/4 lb. thawed frozen Broccoli
- 3/4 lb. thawed frozen Cauliflower
- Extra Virgin Olive Oil
- Salt & Black Pepper
- Red Chili Flakes
- 3-4 Cloves, roughly chopped
- 1/2 cup Chicken Stock or Vegetable Stock
- 1 lb. Penne Pasta, cooked
- 1/2 cup reserved Pasta Water, optional
- Grated Parmesan Cheese for topping.
Directions for Roasted Broccoli and Cauliflower Pasta.
- With a clean towel, blot thawed vegetables to remove excess water
- Preheat oven to 425°, while covering your oven tray with foil.
- Coat foiled surface of oven tray with a layer of the oil or use a spray if you wish.
- Spread veggies on tray, being careful, so as to not overcrowd.
- Drizzle a bit of oil over the veggies, while seasoning with salt, pepper and chili flakes. Place in hot oven.
- After 18 minutes removes tray from oven, then gently toss and add garlic along with the chicken stock. Place back in hot oven for another 12-15 minutes.
- Meanwhile, prepare and drain your pasta, while reserving at least a 1/2 cup of the pasta water, separately.
- Using a large mixing bowl or deep serving platter, toss cooked pasta along with cooked veggies, pasta water and a drizzle of oil.
- Last but not least, top your Roasted Broccoli and Cauliflower Pasta with grated Parmesan Cheese and enjoy!
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