Purple Cauliflower Pasta

Ingredients

• Servings: 4
• 2 cups uncooked rotini pasta
• 1/4 cup walnuts
• 2 tablespoons olive oil
• 1 clove garlic, sliced
• 1/2 head purple cauliflower, cut into small florets
• 1/2 teaspoon kosher salt
• 1 tablespoon balsamic vinegar
• 1 pinch red pepper flakes
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 2 pinches grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
• heat a small skillet over medium-low heat. place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. remove from heat and chop walnuts.
• heat olive oil in a pan over medium heat. cook and stir garlic in hot oil until golden, 2 to 3 minutes. remove garlic from pan and set aside.
• cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
• pour balsamic vinegar over cauliflower. cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
• stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
• stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. sprinkle 1/2 teaspoon kosher salt and parmesan cheese over rotini and cauliflower mixture.