- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 cup
- cherry or grape tomatoes, halved
- 250 mL
- 1/3 cup
- sliced green onions
- 75 mL
- 3 cups
- small cauliflower florets
- 750 mL
- 2
- cloves garlic, peeled
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 2 tbsp
- Dijon mustard
- 30 mL
- 1/2 cup
- Sensations by Compliments Italian-Style Shredded Cheese Blend
- 125 mL
- 1 pkg
- Compliments Gluten-Free Brown Rice Penne Rigate
- 340 g
Method
Step 1
In skillet, heat 1 tbsp of the olive oil over medium heat. Add tomatoes and sauté for about 5 min, add green onions and sauté for 2 min. Set aside.
Step 2
Cook cauliflower and garlic in salted boiling water for 8 to 10 min or until fork tender. Drain, reserving 1/2 cup (125 mL) cooking liquid.
Step 3
Add cauliflower, garlic, reserved liquid, remaining olive oil, salt and pepper to a food processor. Pulse until smooth. Add Dijon mustard and pulse to combine.
Step 4
Cook pasta 2 min less than package directions; drain, reserving 1-cup (250 mL) pasta water. Return pasta to saucepan set over medium low heat. Stir in sauce. Cook, stirring, for 2 to 3 min or until mixture starts to simmer adding about 1/4 cup (60 mL) pasta water. Stir in shredded cheese until melted. Stir in all but ¼ cup (60 mL) of the reserved tomatoes and onions. Garnish with remaining tomato mixture to serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 480
- Fat:
- 17 g
- Saturated Fat:
- 4 g
- Carbs:
- 73 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 12 g
- Sodium:
- 410 mg
