- 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
Directions
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- 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
