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Creamy Cauliflower and Roasted Red Pepper Linguine

Ingredients

  • 1 lb. wheat linguine cooked according to package directions
  • 8 cloves fresh garlic each cut in half
  • 2 large heads of fresh cauliflower washed, trimmed, and cut into florets
  • 1-12 oz. jar roasted red peppers in water do not drain
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tsp. kosher salt
  • 1/2 tsp. ground white pepper
  • 1/4 tsp. red pepper flakes
  • fresh chopped parsley for garnish, optional

Instructions

  1. In a large pot combine the garlic, cauliflower, roasted red peppers (with water), vegetable broth, and water.
  2. Bring to a boil and then simmer until the cauliflower is tender (about 10-15 minutes, do not drain the cauliflower).
  3. With a slotted spoon transfer the cauliflower, red peppers, and as much of the garlic as you desire to a blender. (Because of the size of my blender I had to do this in two batches.)
  4. Add 1 cup of the cooking liquid to the blender (or 1/2 cup to each if blending in two batches).
  5. To get the sauce super smooth you will have to let your blender run for a few minutes.
  6. Return the sauce to its pot and add your, cooked and drained, pasta.
  7. Toss to coat pasta. Serve and Eat!!!
  8. Note: I like a lot of sauce! I like to dip things "like bread" in it! This recipe makes a lot of sauce! You could probably double your amount of pasta to two lbs. and still have plenty if sauce to coat them all!
  9. Recipe adapted from: Creamy Cauliflower Sauce at Pinch of Yum