Roasted Potato Cauliflower Pasta Tasty Recipes

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Roasted Potato Cauliflower Pasta

"My husband these days have become a vegan, so I devised this recipe one cold night time so each folks could devour properly. This is based on traditional pasta dishes from Chez Panisse and Zuni inside the Bay Area of California. Sourdough breadcrumbs sauteed in olive oil until crisp might be a delectable opportunity to Parmesan."

Ingredients :

1 pound small Yukon Gold potatoes
1 medium onion, reduce into chunks
6 cloves garlic
four sprigs sparkling thyme
three sprigs sparkling rosemary
1/3 cup water
half cup greater virgin olive oil
salt and pepper to flavor
1 small head cauliflower, cut into florets
1 (8 ounce) package deal dry penne pasta
grated Parmesan cheese for topping (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H10M

Preheat oven to 375 ranges F (one hundred ninety levels C). Line a medium baking pan with heavy responsibility aluminum foil, and spray foil with cooking spray.
Place potatoes in the organized pan. Mix with onion, garlic, thyme, and rosemary. Drizzle with 1/3 cup water and 1/four cup olive oil. Season with salt and pepper. Seal pan with aluminum foil.
Bake potatoes 30 minutes within the preheated oven, or until smooth. Remove foil, mix in cauliflower, and drizzle with final oil. Cover, and retain baking 15 minutes. Increase oven temperature to 425 levels F (220 stages C), put off foil, and hold baking 10 mins, or till potatoes are crisp and cauliflower is lightly browned.
Bring a huge pot of lightly salted water to a boil. Place pasta in the pot. Cook for eight to ten mins, until al dente, and drain.
In a large bowl, lightly toss the potato aggregate with the cooked pasta. Serve topped with Parmesan cheese.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it evenly, and make easy-up less difficult.

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