The Fridge Scavenger's Tomato and Cauliflower Pasta
The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!
- Serves: 4 persons
- 1stalk celery, sliced
- 3tablespoons olive oil
- 1onion, quartered
- 1clove garlic, chopped
- 1head cauliflower, cut into small florets
- 1(28 ounce) can whole peeled tomatoes, drained and mashed
- 1teaspoon dried sage
- salt and ground black pepper to taste
- 2tablespoons chicken broth, or as needed
- 1(8 ounce) package linguine pasta
- 1cup grated Parmesan cheese
Step 1Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
Step 2Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
Step 3Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
Step 4Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.