Creamy Tomato Penne with Roasted Cauliflower

Creamy Tomato Penne

with Roasted Cauliflower

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
  • View All
    Nutrition Label
    Download

This easy pasta gets plenty of flavor from classic Italian seasonings, creamy quark cheese, and briny capers. For nutty-sweet flavor and a bit of crispy contrast, we’re roasting cauliflower in thick slices, then chopping it and tossing it with the pasta.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Roast & chop the cauliflower:
1 Roast & chop the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick pieces. Place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Transfer the roasted cauliflower to a cutting board. When cool enough to handle, roughly chop.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, peel and roughly chop the garlic. Roughly chop the capers. Grate the Pecorino cheese on the small side of a box grater.

Cook the pasta:
3 Cook the pasta:

While the cauliflower continues to roast, add the pasta to the pot of boiling water and cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the sauce:
4 Make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomato paste, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the tomatoes and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the sauce, chopped cauliflower, butter, quark cheese, chopped capers, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined and heated through. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the grated Pecorino cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Roast & chop the cauliflower:
1 Roast & chop the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick pieces. Place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Transfer the roasted cauliflower to a cutting board. When cool enough to handle, roughly chop.

2 Prepare the remaining ingredients:

While the cauliflower roasts, peel and roughly chop the garlic. Roughly chop the capers. Grate the Pecorino cheese on the small side of a box grater.

Prepare the remaining ingredients:
Cook the pasta:
3 Cook the pasta:

While the cauliflower continues to roast, add the pasta to the pot of boiling water and cook 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Make the sauce:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomato paste, Italian seasoning, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the tomatoes and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Make the sauce:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked pasta, add the sauce, chopped cauliflower, butter, quark cheese, chopped capers, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until combined and heated through. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the grated Pecorino cheese. Enjoy!