Pasta with Cauliflower and Peas
Gluten free vegan pasta dinner recipe is light and savory and topped with a toasted panko topping!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- ⅛ cup (optional, see notes for variations)
- ¼ cup
- ⅛ tsp. ground black pepper
- 4 tablespoons - divided
- 1/2 yellow onion, diced
- 4 cups cauliflower florets
- 1/4 tsp kosher salt
- 2 cloves garlic, minced
- 1/2 tsp dried thyme leaves
- 1/8 tsp red pepper flakes
- 8 ounces
- 2 ½ - 3 cups vegetable broth, divided
- ½ cup frozen peas - thawed
- 1 cup chopped kale
- 1 Tblsp chopped fresh parsley
- fresh lemon juice
Instructions
- Heat a Dutch oven or large pot over medium heat. Add the vegan bacon bit pieces, panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Watch carefully so it doesn't burn! Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
- Return the skillet to the heat, increase the heat to medium-high, and add a splash of water. Once the oil is hot, add the cauliflower, onion, and 1/4 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate.
- Return the pot to the heat. Add 2 1/2 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is tender. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more broth or (if you run out) hot water.
- Add your kale and stir until kale is wilted.
- Add in your reserved cauliflower mixture and stir until well incorporated.
- Remove the pot from the heat and stir in the parsley, lemon juice, remaining 2 tablespoons vegan parmesan.
- Taste and adjust salt and pepper as desired (remember, the bread crumb mixture is a bit salty/peppery too). Divide the pasta between serving bowls and sprinkle the bacon breadcrumbs generously over the top.
- Refrigerate leftovers.
Notes
- *you can alternately use fresh vegan bacon, cook bacon and dice it before adding your panko and pepper in step 1.
Nutrition
Calories: 300kcal