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Creamy Roasted Cauliflower Leek & Chickpea Pasta

1 head of cauliflower
3 leeks
5 garlic cloves
3 tablespoons extra virgin olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 cups cooked chickpeas
1 lb. of pasta such as fusilli
1/4 cup chopped parsley
1 recipe of roasted pepper cream sauce - see below
for Roasted Pepper Cream Sauce
1-1/2 cups unsweetened non-dairy milk (soy, almond, etc.)
1/2 cup full fat coconut milk
1/2 cup cooked white rice
1 roasted sweet red pepper, skin and seeds removed
2 tablespoons nutritional yeast
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 to 1 cup reserved pasta cooking water

Preheat oven to 425˚F.

Remove hard woody stems from cauliflower and chop into small florets. Remove outer stalks of leeks and slice into thin rings. Wash sliced leeks thoroughly in a bowl of water and let them float to the top. Scoop leeks out, leaving water and any sediment behind and drain well.

Toss cauliflower, leeks and garlic cloves with skins on in olive oil, salt and pepper.

Bake on a sheet pan for 25-30 minutes until browned and fork tender. Remove garlic cloves to be used in the sauce.

While veggies are roasting, prepare the sauce. In a blender add milks, cooked rice, roasted red pepper, nutritional yeast, olive oil, lemon juice, salt and pepper and blend until smooth and creamy. When garlic is done roasting, remove skins then add it to sauce and puree until smooth.

Cook pasta al dente in boiling salted water according to the package directions.

While pasta cooks, pour sauce into a large deep-sided skillet and heat on lowest setting, stirring occasionally. Reserve 1 cup of pasta cooking water then drain pasta and add it to the pan. Fold in roasted cauliflower and leeks and chickpeas.

Add reserved pasta water to loosen the sauce if necessary.

Remove from heat and fold in chopped parsley. Optionally garnish with lemon zest and/or toasted pine nuts.

Serve immediately. Enjoy!

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