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Home / Uncategorized / Pasta with Broccoli and Cauliflower

Pasta with Broccoli and Cauliflower

43 minutes mins
| 2 Comments |
5 from 1 vote
Jump to Recipe 07/30/14 | Updated: 05/20/20 | by Nora

Pasta with Broccoli and Cauliflower Recipe – subtly flavored by sun dried tomatoes and providing lots of wholesome plant-based protein from white beans!

top down view on skillet with pasta, broccoli and cauliflower

This is such an easy dinner recipe – I love how it’s filled with vegetables and a lot of flavor, but can be made super quickly.

I first started making this one years ago on a babysitting job for a super crunchy Earth mama family, and I’ve fallen in love ever since.

If you’re a fan of delicious vegan/vegetarian meals: This one is for you!

red cast iron skillet with pasta on a wooden board

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red cast iron skillet with pasta on a wooden board
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Pasta with Broccoli and Cauliflower

Pasta with Broccoli and Cauliflower Recipe – whole wheat pasta mingles with roasted broccoli and cauliflower, subtly flavored by sun dried tomatoes and providing lots of wholesome plant-based protein from white beans!
Recipe by Nora from Savory Nothings
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5 from 1 vote
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Recipe details

Prep 10 minutes mins
Cook 33 minutes mins
Total 43 minutes mins
Difficulty Easy
Servings 4 servings
Nutrition 532 kcal

Ingredients
 

  • 8 oz whole wheat pasta preferably small shapes
  • 2 tablespoons olive oil
  • 1 small broccoli cut into small florets
  • 1 medium cauliflower cut into small florets
  • 2 cloves garlic thinly sliced
  • 1 oz sun-dried tomatoes chopped, about 8 pieces
  • 1 (15-oz) can white beans
  • ⅓ cup dry white wine
  • Salt and pepper to taste

Instructions
 

  • Bring a large pot of salted water to boil and cook the pasta according to package directions. Drain and set aside, saving ¼ cup of cooking water.
  • In a large sauté pan heat the oil over medium-high heat. Put the broccoli and cauliflower into the pan and roast for approximately 5 minutes. Add the garlic and roast for another 2 minutes before adding the sun dried tomatoes and white beans.
  • After 1-2 minutes deglaze with the white wine. Add the cooked pasta with the reserved cooking water to the vegetables and gently toss together. Heat through and serve immediately.
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Nutrition

Serving: 1servingCalories: 532kcalCarbohydrates: 91gProtein: 27gFat: 9gSaturated Fat: 1gSodium: 123mgPotassium: 1886mgFiber: 14gSugar: 9gVitamin A: 1009IUVitamin C: 208mgCalcium: 232mgIron: 8mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegan, Vegetarian
Course: Main Course
top down view on white plate with pasta and vegetables
frontal view on plate filled with pasta, broccoli, cauliflower and white beans

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Annie @Maebells says

    July 31, 2014 at 7:57 pm

    5 stars
    Love your new term for exercising! My husband watches me photograph sometimes and he says, your going to break your neck doing that! I totally agree! Climbing up on chairs, or rolling around on the floor for the shot! Food blogger issues! 😉

    Reply
    • Nora says

      July 31, 2014 at 8:04 pm

      Seriously! I’m actually amazed I haven’t hurt myself so far! With all the rolling around on the floor at least it’s always clean 😉

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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