Penne with Roasted Red Pepper Sauce, Cauliflower & Capers

By jeff and alli -

I found a similar recipe on Pinterest, made one or two adjustments and ended up with something we all thought was good.  I would give it a 7 out of 10.  It is a fairly healthy pasta dish, I think, (we used whole grain penne) which was also a plus.  Make it easier tip:  Make the sauce & pasta in advance.  Then cook the cauliflower when you are getting ready for dinner and toss it all together right at the end.

Rees was afraid of the capers but was easily able to pick them out.  I don't recommend getting rid of those capers, they add a good touch.  

Isla loved this stuff and I was pretty excited she was chowing down cauliflower which can be an acquired taste.  If you aren't a cauliflower person, you can decrease the amount this calls for or I was thinking you could probably swap it out for some chicken.  


Penne with Roasted Red Pepper Sauce, Cauliflower & Capers

Serves 6

Ingredients
  •  The sauce:
  • 3 roasted red bell peppers, sliced
  • 3 tbsp almonds, toasting optional
  • 1 garlic clove, roughly chopped
  • 1/3 cup cilantro
  • 3 tbsp grated Parmesan cheese
  • juice from half a lime (or lemon)
  • 1/4 cup olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 - 2/3 cup vegetable broth 
  •  
  • The rest:
  • 1 box (14 oz) of penne pasta (recommend whole grain)
  • 1 small head of cauliflower, trimmed and cut into florets
  • 2-3 tbsp capers
  • salt & pepper to taste
  • 1/4 cup minced cilantro, in small serving dish
  • grated Parmesan cheese, in small serving dish

Instructions

1. In the bowl of a food processor or blender, combine roasted red peppers, almonds, garlic, cilantro, Parmesan cheese and lime juice.  Puree until combined.  With motor running, pour in the olive oil and puree until the sauce is smooth.  Season with salt and pepper.

2. Transfer sauce to a saucepan and set over medium-low heat.  Whisk in vegetable broth.  (add more or less broth depending on how thick the sauce is)  Keep sauce heated on low.

3. Cook cauliflower either by roasting it (which takes about 20-30 minutes) or steam it.  When cooked, set aside but keep warm.  I timed it so these were done roasting when everything else was ready and then I just threw them in with the pasta.

4. Cook the penne according to package instructions.  Drain.

5.  In a large pot, combine the penne with the cauliflower and add the sauce.  Toss to coat and stir in the capers.  Set pot on medium heat and heat until everything is warm enough to serve.  Taste and season with salt and pepper, or juice from other half of lime, as needed.

6. Serve with the minced cilantro and grated Parmesan cheese on the table for hungry guests to use to top their pasta.


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