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Protein packed pasta that satisfies both the eye and the tongue.

Getting protein into our diet is vital for us all, but especially for those who opt for a vegetarian lifestyle or limit their consumption of meat. Beans are a great way to add protein into any dish, even pasta. This pasta dish uses beans as both the base for the sauce, and as a texture element. I hope you like it as much as I do! YUM J

This roasted cauliflower and garbanzo bean pasta is warm, hearty, and beautiful thanks to finding purple cauliflower at my local farmers market stand, Johnson’s Backyard Garden. The contrast of purple and white cauliflower livens up the tone of a garbanzo bean sauce. Enjoy!

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Roasted Cauliflower & Garbanzo Bean Pasta

Time: 45 mins Serves: 4

-2 small or 1 large head of cauliflower, trimmed into florets (I used both purple and white cauliflower to add a pop of color)

-1 onion, small diced

-2 tbls unsalted butter

-3 tbls olive oil

-2 tsp red pepper flakes

-salt & pepper

-6 cloves of garlic, finely minced or grated

-2 cans of garbanzo beans, rinsed

-2 cups of low-sodium chicken broth

-1lb pasta, any short cut (I used shells), cooked to al dente and drained

-parmesan cheese for garnish (optional)

-1/4 cup scallions, thinly sliced (optional)


Preheat the oven to 375 degrees.

Toss the cauliflower florets with 1 tbls of olive oil and spread evenly on a large sheet tray. Sprinkle lightly with salt and pepper.

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Roast the cauliflower in the oven for 30 minutes, until tender and lightly browned in some places.

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Meanwhile in a large pan over medium high heat, melt the butter with the remaining 2 tbls of olive oil.

Add the onion, red pepper flakes, and a sprinkle of salt & pepper.Β Β  Cook for 5 minutes until the onion begins to soften.

Lower the heat to medium low, and continue to cook the onions until they are caramelized and golden brown.

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Add the garlic, and cook for another 5 minutes.

While the garlic is cooking, blend the chicken stock with half of the garbanzo beans until a smooth puree is formed.

Add the puree to the onions. Bring the mixture up to a boil. Reduce heat to a simmer and allow the sauce to thicken. About 8 minutes.

Add the remaining garbanzo beans, pasta, and roasted cauliflower. Mix well.

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I like to garnish my pasta with some freshly grated parmesan cheese, and a sprinkle of scallions for additional color.

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