BCL - The Fridge Scavenger's Tomato and Cauliflower Pasta So Tasty

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The Fridge Scavenger's Tomato and Cauliflower Pasta

"The sauce become the superstar here with truely deep flavor even though this became something I threw collectively simply to expend some veggies. You may want to sub nearly any vegetable for the cauliflower, that's simply what I happened to have in my veggie drawer! Use any kind of pasta you want!"

Ingredients :

  • 1 stalk celery, sliced
  • 3 tablespoons olive oil
  • 1 onion, quartered
  • 1 clove garlic, chopped
  • 1 head cauliflower, cut into small florets
  • 1 (28 ounce) can whole peeled tomatoes, tired and mashed
  • 1 teaspoon dried sage
  • salt and ground black pepper to taste
  • 2 tablespoons hen broth, or as needed (non-obligatory)
  • 1 (8 ounce) bundle linguine pasta
  • 1 cup grated Parmesan cheese

Instructions :

Prep : 15M Cook : 4M Ready in : 40M
  • Put a celery slice in a deep skillet with a cowl; upload olive oil. Heat olive oil over medium-excessive heat till celery slice is scorching, 3 to 5 mins. Add final celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion combination till barely smooth, about five minutes.
  • Mix cauliflower, tomatoes, sage, salt, and pepper into onion aggregate; prepare dinner and stir over medium-excessive warmness till bubbling, about 5 minutes. Cover skillet with lid, reduce warmness to low, and cook till a knife slides without problems into cauliflower, approximately 15 minutes. Add hen broth if tomato and cauliflower sauce starts to burn.
  • Bring a large pot of gently salted water to a boil. Cook linguine at a boil till tender yet corporation to the bite, about 11 minutes; drain and transfer to a serving bowl.
  • Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

Notes :

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