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- Vegetable pasta
Many children, especially picky eaters, love pasta loaded with just plain butter. This great alternative adds fibre and protein by using beans (which most kids love) and vegetables, plus plenty of garlic so it's tasty enough for the adults! You might end up adding this recipe to your weekly rotation!
9 people made this
- 340g penne or fusilli pasta
- 4 cloves garlic, sliced
- 2 tablespoons extra-virgin olive oil
- 275g broccoli florets
- 200g cauliflower florets
- 1/2 teaspoon salt
- 160ml low salt chicken or vegetable stock
- 2 tablespoons butter
- 1 (400g) tin cannellini beans, rinsed and drained
- 1/4 teaspoon black pepper
- 40g grated Parmesan cheese
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt and cook, covered, for about 3 minutes. Add stock, butter, beans, black pepper and remaining 1/4 teaspoon salt; cook until beans are warm and sauce thickens slightly, about 5 minutes.
- Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.
Reviews & ratingsAverage global rating:(16)
Reviews in English (11)
I added asparagus to the vegetable mix and used vegetable broth instead of chicken. I also cooked the vegetables with the garlic in olive oil in a frying pan. I used campanelle pasta and used two cans of cannelloni beans. I also used some 4s salt or season salt which gave a bit more kick. All in all it was a delicious meal and I will definitely be making it again. My entire family loved it.-26 Mar 2016
Best School Lunch: Sicilian Broccoli and Cauliflower Pasta Recipe
My favorite place in Napa, California isn't a twenty-star restaurant, it isn't an artisan olive oil producer, and it isn't a tasting room with a penchant for terroir-specific local wines. My favorite place in Napa is The Oxbow School. It is a small, semester-long boarding program for high school students combining hard-core interdisciplinary academics with the study of visual arts. In addition to top-flight academics, the school nourishes creativity through a kitchen, headed by chef Tracy Bates, that prepares food to rival many of the schools pedigreed Napa neighbors.
I stumbled onto the Oxbow School (just before their first class arrived) five or so years ago and have been peripherally involved with it ever since. In my mid-twenties, I worked on quite a few projects in the teen publishing space and and wanted to stay involved with teens (even if it wasn't on a professional level) moving forward. So, in regards to the school - I help out whenever I can - photography, tech support, fundraisers, whatever. One of the perks of visiting the school is that I get to share lunch or dinner with the staff and students, prepared by Tracy and her hard-working kitchen staff.
I've been itching to write about Oxbow for a long time and was waiting for the perfect opportunity. When I was contacted about giving an Independent Food Festival Award this year, I figured there would be no better time to recognize Tracy and the Oxbow School for: Best School Lunch. I'll also take this opportunity to tell you a little bit more about the school, the food, the philosophy, and how it all ties together into one unique and progressive place.
The Oxbow School sits at a bend in the Napa River - a short walk from downtown Napa, and a stone's throw from the COPIA center. Not only does Oxbow have one of the most progressive and demanding curriculums I've seen, it really tries to look at students as individuals and whole people - and a nutritious, delicious, and varied meal plan is a big part of that.
The chef: Tracy is a woman close to my own heart. Not every school is blessed with a chef coming from Chez Panisse. Tracy made the jump from the restaurant industry to Oxbow and has used her skills from the start to develop ways to expose and teach each class of students about the importance of good, simple, and thoughtfully-prepared food. Her kitchen embodies the philosophy that there are delicious alternatives to fast food. Her offerings are constantly exploring the idea that eating fresh, seasonal food doesn't mean brown rice, blah steamed vegetables, bark and twigs. There is always a vegetarian (or vegan) option, and they like to mix things up a bit with crowd-pleasing favorites interspersed with a few more exotic offerings thoughout the course of a semester. For example: Mac+Cheese and Aloo Gobi, just not at the same meal. She and I are in agreement that hands-down, there is no better way to change minds or eating habits than to feed someone a delicious alternative to fast or over-processed foods.
What I love about the food at Oxbow is that it is fresh, seasonal, unfussy, and family-style. The newly restored dining hall is bright and casual with big tall ceilings, amazing art on the walls, and it is a perfect place to enjoy a meal whether you are a student or adult - it's just a nice environment to be in.
The Oxbow garden, just outside the kitchen window supplies fresh produce and ingredients for meals. The students can participate in planting, weeding, and harvesting each week - if they are interested. The garden is able to supply everything from greens (both cooking and salad), potatoes, and tomatoes to herbs, garlic, and the last time I was up I noticed a variety of freshly planted citrus trees.
The students can also participate in the kitchen as a co-curricular activity twice a week, where they might do things like: work on knife skills, make marinara sauce (learn to work without a recipe), make ginger cake (learn how to work WITH a recipe), comparative tastings (i.e. olive oils). All activities working towards instilling a sense of respect for the food they are preparing, knowing what they are eating and where it comes from, and kitchen safety and sanitation.
The Oxbow School is a rare and unique place. Unfortunately there aren't more schools out there like it. If you are interested in getting more information about the school, or know a young person who might enjoy and benefit from a semester at Oxbow, take a look at their website.
Tracy was nice enough to give me this favorite Oxbow recipe. She says it is surprising because you would think it is a dish that students might not like - but they do. Its got savory, spicy, sweet, and earthy going on all at once. They serve it with a side of pan-fried chicken, but it makes a great entree on its own for the vegetarians. A word of caution, this is a BIG batch. We enjoyed leftovers for days - but for smaller households you might consider cutting the recipe in half. Thanks to Tracy and the Oxbow kitchen staff for a tasty recipe. I would love to see a cookbook of all the favorite Oxbow recipes sometime down the line - I would be the first one to buy it.
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The Cheesiest Vegetable Casserole Recipe: Easy Broccoli, Cauliflower & Asparagus Casserole Recipe by 30Seconds Food
Cheese, cheese and more cheese. This easy vegetable casserole recipe uses broccoli, cauliflower and asparagus, but it's easy to switch out the vegetables and make it your own.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 tablespoons butter
- 1 package (8 ounces) cream cheese
- 1/2 cup heavy whipping cream
- 1 cup cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tablespoon mustard
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup fresh asparagus (1-inch pieces)
- chopped fresh herbs, for garnish (optional)
Here's how to make it:
- Put the butter, cream cheese and cream into a sauce pot. Stir over low heat until melted.
- Add the cheddar and mozzarella, garlic and mustard. Season with salt and pepper. Stir until melted together and creamy.
- Put the vegetables into a casserole dish. Pour the cheese sauce over the top, making sure everything is covered.
- Bake in a preheated 350-degree F oven for about 30 minutes. Garnish with chopped fresh herbs, if desired.
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Vegetarian or Vegan Pasta
Leave out the anchovies if you want a vegetarian dish, and also leave out the Parmesan if you want a vegan dish.
Serve Pasta with Broccoli Rabe with:
Below it’s pictured with Arugula and Cucumber Salad with Tzatziki Vinaigrette.
More Broccoli Rabe Recipes:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Broccoli Romanesco Recipe | Seriously Italian
Oh, Broccoli Romanesco, how I love you. You're delicious and creepy and weird, like an alien vegetable. I know you are misunderstood, but that's only to people who are put off by your freakish appearance and won't take a chance. I, however, understand you completely, and appreciate you to boot. Now jump into this pot of boiling water.
How about you, dear reader? Are you the type that is startled by a vegetable with bizarre, pointed, conical spheres jutting out of it? Be brave, and take my word for it, there is an ample reward waiting. Cavolo broccolo romanesco, as it is officially known in Italian, is surprisingly sweet and mild when cooked tender, more like its close cousin the cauliflower but with a denser texture that holds up well to different cooking methods.
The chill of the autumn market brings broccoli romanesco front and center, both here in New York as well as in its native Rome. A native of Lazio, this vegetable has a noble past, dating back to the days of Julius Caesar. As an occasional Roman resident, broccoli romanesco is that perennial favorite that arrives to brighten my mood when trattoria tables move indoors with the chilly weather. Along with puntarella and fresh oranges, it is one of the few things that makes Rome's rainy season bearable.
Some suggestions for how to cook broccoli romanesco, after the jump.
Cooking it as a Vegetable Dish
Broccoli romanesco is both economical and versatile. The heads are deceptive in size—start separating the florets and it never seems to end, which allows for a bit of experimenting with each purchase. The most basic—and sublime—way to enjoy it is steamed or boiled with a squeeze of fresh lemon and a generous splash of olive oil. The firm, compact nature of the florets make it a natural addition to a verdure fritto misto (mixed fried vegetables), and if you want get your fancy on, try broccoli romanesco with brown butter and crispy shallots.
Pairing it with Pasta
Like other forms of broccoli and cabbage, the noble romanesco pairs perfectly with pasta. I like to use the smaller florets for that purpose and use a diminutive pasta shape like ditalini—little tubes, or mezze rigatoni. My simple method for pasta with broccoli romanesco can be adapted to include other ingredients, but in its most basic format, garlic, olive oil and bit of peperoncino is really all you need.
Blanch the florets in plenty of boiling, salted water until they just turn tender, and shock them in an ice bath to stop the cooking. Sauté sliced garlic and a bit of crushed red pepper flakes in olive oil. You can add a little tomato paste to the pan for an extra layer of flavor. Add the broccoli romanesco florets and sauté briefly, make sure the florets are well coated with olive oil, then toss everything with the al dente pasta and a splash of the pasta cooking water. Grate over plenty of Pecorino Romano off the heat. It isn't often that something so weird looking becomes something so delicious.
17 Cauliflower Recipes Your Family Will Love
Cauliflower is one of those vegetables, like broccoli or brussels sprouts, that many of us grew up pushing to the sides of our plates or feeding to the dog under the table. But somehow, over time, we have learned to love — or at least tolerate — cauliflower. Recently, this much-maligned cruciferous veggie has been on a meteoric rise to stardom. It’s on menus at fancy restaurants it’s being made into anything and everything and posted to Pinterest it has even bumped kale from the top spot on the trendiest vegetable podium.
And it’s easy to see why. Cauliflower’s blandness makes it extremely versatile. Whether it’s served loud and proud as full, unabashed florets as a stand-in for protein masquerading as rice or breadsticks or even blended invisibly as a cheesy sauce, cauliflower is a delicious way to add more vegetables to your diet — and your family’s — without even noticing. Buffalo cauliflower dipped in blue cheese sauce? Yes, please! Loaded nachos? I’ll never say no to nachos. Try these recipes for everything from after-school snacks to hearty main dishes even your kids will love.
Cheesy Cauliflower Nachos
These are those amazing nachos I was talking about. Want to see an entire head of cauliflower disappear in seconds? Make this recipe topped with fresh veggies and just the right amount of cheese. You won’t miss the fried tortilla chips.
Healthier Fettuccine Alfredo
Fettuccini Alfredo is one of those foods that doesn’t even get cheat-meal status in a healthy diet it is simply off limits. But this ingenious, healthy recipe uses no cream or butter to get a rich, authentic-tasting sauce. Surprise — it’s creamy blended cauliflower!
Cauliflower Pumpkin Casserole
If you prefer your cauliflower smothered in cheese, you’ll be a fan of this much healthier cauliflower casserole that’s perfect for fall and winter. Cauliflower is baked in a creamy sauce using flavorful, sharp cheddar melted with pumpkin puree.
Coconut and Lime Cauliflower Fried Rice
Cauliflower rice takes on the tastes of Southeast Asia with fragrant lime and creamy coconut in this flavorful alternative to white rice. Serve with stir-fry or flaky fish.
Cheesy Cauliflower Breadsticks
If you have a weakness for cheesy, buttery garlic bread (who doesn’t?), this no-fuss cauliflower breadstick recipe is for you. This exclusive FIXATE recipe from Autumn and Bobby Calabrese is a perfect side dish, after-school snack, or party hors d’oeuvre. Check out more FIXATE recipes here!
Buffalo Cauliflower Bites with Blue Cheese Sauce
Buffalo wings go vegetarian without losing their kick. Dunk them in our decadent-tasting blue cheese sauce to your heart’s delight. If you like these, try our Buffalo Chicken Tenders and our Skinny Buffalo Chicken Dip.
Roasted Cauliflower Steaks with Fresh Gremolata
Make tonight steak night! Thick slices of cauliflower roasted in an oven are hearty enough to be your main dish. Top them with gremolata, a classic Italian garnish made from ingredients you might already have in your kitchen.
Vegan Cauliflower Rice and Broccoli Gratin
Cauliflower is disguised as many things in this casserole: part rice and part breadcrumbs, it also blends invisibly into a thick, cheesy sauce.
Roasted Cauliflower Salad with Pomegranate and Hazelnuts
Roasting cauliflower brings out its sweet, nutty flavor, which pairs beautifully with hazelnuts and pomegranate seeds. Served atop a bed of arugula and dressed with a delicious cinnamon and allspice dressing, this roasted cauliflower salad is hearty enough to be a main course, and beautiful enough to serve to guests.
Sicilian-Style Cauliflower Casserole
In some recipes, cauliflower is a secret ingredient, but this Sicilian-style casserole is all about the cauliflower. Originally it was a pasta dish, but we liked the flavor of the cauliflower so much, we ditched the noodles.
Baked Cauliflower Latkes
Pass on those potato patties fried in oil, and make these healthy baked cauliflower latkes instead. Top them with Greek yogurt or homemade applesauce.
Barbecued Cauliflower Salad
As if cauliflower weren’t versatile enough, it takes the place of marinated chicken or tempeh in this recipe for hearty barbecued salad. This simplified recipe makes a perfect bring-to-work lunch that’s great for anyone using Portion Fix containers for meal planning.
Cauliflower Crust Pizza
Eating clean doesn’t mean you have to give up pizza. On the contrary, when you discover how easy it is to make your pizza crust from cauliflower, pizza night might become your new favorite way to eat your veggies. Watch Autumn Calabrese make this 21 Day Fix-approved recipe.
This simple, spiced cauliflower recipe from the Ultimate Reset nutrition program is as clean as clean eating gets. Try it as a side dish, or serve it cold over salad greens.
Chicken and Cauliflower Fried Rice
It looks like fried rice, it tastes like fried rice, but this simple dish is a lot healthier than fried rice. By swapping out rice and replacing it with cauliflower, you cut calories and carbs, and sneak more veggies into the meal.
Roasted Cauliflower Mash
This twist on mashed potatoes has no potatoes, no cream, and no butter — and yet, it’s every bit as yummy as traditional mashed potatoes.
Buh-bye bread. It’s been really nice knowing you, but we’re all about cauliflower bread now. It’s easy to make, feels wholesome and comforting to eat, and it has a savory flavor that makes regular bread seem bland.
Reasons to Love this Family-Favorite Pasta
- my entire family loves this dish
- great for babies &ndash adults
- can separate out the broccoli for picky eaters
- uses one-pot
- pantry staples
- less than 20 minutes
- great for leftovers
- creamy and delicious
- comfort food
- can be made gluten-free
- great for baby-led weaning
- see more fun add-in options below
With zucchini noodles, chicken breasts and asparagus and a few ingredients cover with creamy avocado sauce. This keto pasta recipe is the perfect meal for busy work or a busy night. Zucchini is a delicious vegetable that you can serve with anything like salad or meat or chicken etc. Try at home!
Get the recipe here.
Garlic Chili Pasta with Roasted Cauliflower
If not, I vote it should be. When you taste how amazing this pasta is, you’re going to want it all hours of the day.
Have you ever had a sauce-less pasta? I know it sounds boring. But here’s the thing – it’s not.
Al-dente pasta tossed in garlic-and-chili-infused olive oil, fresh parsley, and vegan parmesan cheese. You won’t be missing the cream sauce one bit.
This recipe is easy to make, requiring just 30 minutes and 10 basic ingredients.
And the flavors and preparation are so simple it makes a great weeknight staple.
Don’t worry. If you’re weary of cauliflower, try it roasted! If you season it well – in this case with red pepper flakes, garlic, and sea salt – it roasts up beautifully and pairs incredibly well with this light pasta dish.
I hope you all love this dish! It’s:
Dusted with vegan parmesan cheese
This would make the perfect quick weeknight meal when you’re craving something substantial and comforting, yet light. It’s a dish the whole family will love. To make it more substantial, pair it with a salad – the Kumquat Kale Salad and Apple Pecan Arugula Salad are two of my favorites.
If you do try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Broccoli Cauliflower Casserole
This recipe is a staple at holiday get-togethers on my mom’s side. In fact, I wait for a holiday to come so I can have it and am the first to volunteer to make it!
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 2 whole Eggs, Beaten
- ½ cups Onion, Chopped
- 1 cup Mayonnaise
- 1 teaspoon Salt
- 1 dash Pepper
- 16 ounces, weight Frozen Broccoli, Thawed
- 16 ounces, weight Frozen Cauliflower, Thawed
- 8 ounces, weight Bean Sprouts, Drained
- 5 ounces, weight Water Chestnuts, Sliced, Drained
- 8 ounces, weight Grated Cheddar Cheese
- 8 ounces, weight Grated Mozzarella Cheese
1. In a bowl combine soup, eggs, onions, mayonnaise, salt and pepper.
2. In a 9吉 glass pan put half of the broccoli, cauliflower, bean sprouts and water chestnuts. Pour half of the soup mixture over the cauliflower mixture. Then sprinkle half the cheeses on top.
3. Then make another layer of the broccoli, cauliflower, bean sprouts and water chestnuts. Top with the sauce and remaining cheese.