Penne With Cauliflower Tomatoes & Basil

This refreshing pasta dish is a perfect balance of textures and flavors, ideal for a light weeknight dinner. The star of the show is the creamy cauliflower, which absorbs the tangy, aromatic dressing made from fresh plum tomatoes, oil-packed sun-dried tomatoes, and fragrant basil. It&# 226;ÂÂs a vegan-friendly meal that feels indulgent yet healthy. The combination of sweet cauliflower and savory, umami-rich tomatoes creates a deeply satisfying flavor profile. Serve it warm or at room temperature, making it a versatile option for potlucks or casual family gatherings. ItÃ¢ÂÂs simple, quick, and bursting with Mediterranean-inspired freshness.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 21.6

Dietary: Vegetarian

Description

This refreshing pasta dish is a perfect balance of textures and flavors, ideal for a light weeknight dinner. The star of the show is the creamy cauliflower, which absorbs the tangy, aromatic dressing made from fresh plum tomatoes, oil-packed sun-dried tomatoes, and fragrant basil. It&# 226;ÂÂs a vegan-friendly meal that feels indulgent yet healthy. The combination of sweet cauliflower and savory, umami-rich tomatoes creates a deeply satisfying flavor profile. Serve it warm or at room temperature, making it a versatile option for potlucks or casual family gatherings. ItÃ¢ÂÂs simple, quick, and bursting with Mediterranean-inspired freshness.

Ingredients

2 cups Finely chopped plum tomatoes
1/2 cup Chopped green onion
1/4 cup Chopped fresh basil
2 tablespoons Olive oil
2 tablespoons Chopped, drained oil-packed Sun-dried tomatoes
1 clove Garlic, minced
2 cups Penne or other tubular pasta
3 cups Small cauliflower florets
to taste Salt and freshly ground black pepper
to taste Fresh grated Parmesan cheese (optional, omit for vegan)

Directions

1
In a large mixing bowl, combine the chopped plum tomatoes, green onions, fresh basil, olive oil, sun-dried tomatoes, and minced garlic. Toss thoroughly to create a uniform dressing.
2
Bring a large pot of generously salted water to a rapid boil over high heat.
3
Add the penne pasta to the boiling water and cook until just almost tender, according to package instructions.
4
Add the cauliflower florets to the pot with the pasta and continue cooking for about 3 minutes, or until the cauliflower is tender-crisp.
5
Drain the pasta and cauliflower well in a colander.
6
Transfer the hot pasta and cauliflower into the bowl with the tomato mixture. Toss gently to coat everything evenly.
7
Taste and season with salt and freshly ground black pepper as desired.
8
Serve immediately, topped with fresh grated Parmesan cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 21.6kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 1.4g6%
Sugars 3.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the Parmesan cheese or substitute with a plant-based Parmesan alternative.

This dish can be served warm or at room temperature, making it a great option for meal prep or picnics.

If using dried pasta, ensure you reserve a splash of pasta water before draining; this can help emulsify the dressing if the mixture seems too dry.

Sun-dried tomatoes packed in oil add significant flavor; if using dry sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld further overnight.

Keywords: penne, cauliflower, tomatoes, basil, sun-dried tomatoes, vegan pasta, vegetarian dinner, italian salad, healthy pasta, quick meal, green onion, olive oil, garlic, weeknight dinner, plant-based, pasta salad, summer recipe, easy cooking, gluten-free option

Read it online: https://www.chefs-mate.com/recipe/penne-with-cauliflower-tomatoes-basil/