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Whole Grain Pasta & Cauliflower
with Creamy Romesco Sauce & Capers
30 MIN
+$3.99/serving
2 Servings
From the Test Kitchen
For this dish, you'll make a smoky, creamy, and slightly spicy sauce—featuring Calabrian chile paste, romesco sauce, and more—which perfectly coats the spirals of our whole grain radiator pasta. Roasted cauliflower seasoned with classic Italian herbs lends earthy flavor and exciting texture to the rich pasta.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories830 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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3 oz Diced Pancetta
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6 oz Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
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3 Tbsps Romesco Sauce (Contains Almonds)
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2 Tbsps Tomato Paste
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1 bunch Parsley
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1 head Romanesco Or White Cauliflower
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2 cloves Garlic
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¼ cup Cream
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1 Tbsp Capers
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1½ tsps Calabrian Chile Paste
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¼ cup Grated Parmesan Cheese
step-by-step
instructions
1
Prepare & roast the cauliflower
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
3
Cook the pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
4
Make the sauce
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until slightly darkened. Add the romesco sauce, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat.
5
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 9 minutes, or until tender. Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the roasted cauliflower, cooked pancetta, sauce, cream, and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!
1
Prepare & roast the cauliflower
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, peel and roughly chop 2 cloves of garlic. Roughly chop the parsley leaves and stems.
3
Cook the pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
4
Make the sauce
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until slightly darkened. Add the romesco sauce, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat.
5
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 9 minutes, or until tender. Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
6
Finish the pasta & serve your dish
To the pot of cooked pasta, add the roasted cauliflower, cooked pancetta, sauce, cream, and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the chopped parsley and cheese. Enjoy!
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