Imagine a seventeenhundredthousand pound whale crouching on the floor taking pictures of food.
Oh yes, there it is, that look Branimir shoots me every time I’m huffing and puffing while trying to snap the next Saveur masterpiece.
Let me tell you something, if it’s ever gonna happen it ain’t right now!
I’m having trouble just getting out of bed and yet I’m making the most curious poses with my camera.
I should invent a new workout trend. And it shall be called Photoyoga. Foogya.
Crazy-person-trying-to-take-pictures-of-her-lunch-oga.
But nevertheless, I’m still drooling all over this glorious pasta dish.
It is full of roasted veggies, beans and sun dried tomatoes. And garlic.
Oh my, all that garlic. In all honesty, I’d be lost as a vampire. How could I ever exist without eating all the garlic ever?
During pregnancy I have actually felt a little bit like a vampire in terms of eating.
No seasoning, no onions, no garlic allowed at all. Completely boring!
Because guys, I’m not joking when I’m saying I could take a bath in garlic.
I’m one of those people who can’t stop smelling their hands after chopping some up because it’s basically heaven at my fingertips. Hold on – am I really writing an entire post about garlic? Vampires be gone!
For some funny reason I can tolerate stronger flavors again at certain times during the day.
Did I immediately take advantage of this? Oh yes I did. To make this pasta, which is amazingly simple by the way!
And thanks to the white beans it’s actually a fully rounded vegan meal which is not just cheap but also uuuuh-mazingly tasty and full of plant-based protein.
Perfect for the end of the month when your bank account is looking a bit sad.
Or anytime you’re in the mood for a great pasta dish but accidentally ate all the cheese the night before.
Accidentally, yes. It happens.
You can of course always omit the garlic if you’re not very fond of it (I understand such people do actually exist).
Or if you have some picky eaters at home (my garlicky days are counted!).
Or if you have your fave new vampire pal over for dinner (did I mention I’m oddly fascinated with vampires? And not with the glittery Cullen kind. Real ones. Like in Harry Potter.)
But however much garlic you choose to add to your pasta you will not be disappointed by its taste.
And pinky promise, you won’t miss the cheese a single bit! (But if you’re looking for a recipe to cook on a first date, maybe go with cheese rather than garlic. Just a thought.)
Pasta with Broccoli and Cauliflower Recipe
Pasta with Broccoli and Cauliflower Recipe - Wholegrain pasta mingles with roasted broccoli and cauliflower, subtly flavored by sun dried tomatoes and providing lots of wholesome plant-based protein from white beans!
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Prep Time: 10 mins
Cook Time: 33 mins
Total Time: 43 mins
Servings: 4
Ingredients
- 7 oz dried whole wheat pasta preferably small shapes
- 2 tablespoons olive oil
- 10.5 oz broccoli cut into small florets, about 1 small
- 21 oz cauliflower cut into small florets, about 1 medium
- 2 cloves large garlic thinly sliced
- 1 oz sun dried tomatoes chopped, about 8 pieces
- 1/2 can white beans
- 3.5 oz 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 1/4 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.
Nutrition (this is an estimate)
Nutrition Facts
Pasta with Broccoli and Cauliflower Recipe
Amount Per Serving
Calories 391
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @savorynothings or tag #savorynothings!
