Pasta with Roasted Cauliflower, Garlic, and Walnuts

From Cook's Illustrated | September/October 2009

Why this recipe works:

For a roasted vegetable pasta recipe with sweet and complex vegetables, we sliced the vegetables to maximize the surface area available for browning; tossed them with oil, salt, pepper, and a little sugar to jump-start caramelization; and roasted them on a preheated baking sheet to cut cooking… read more

For a roasted vegetable pasta recipe with sweet and complex vegetables, we sliced the vegetables to maximize the surface area available for browning; tossed them with oil, salt, pepper, and a little sugar to jump-start caramelization; and roasted them on a preheated baking sheet to cut cooking time and boost browning. For a sauce that would unite the components of our roasted vegetable pasta recipe, we liked the earthy sweetness of a roasted garlic vinaigrette.

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Serves 4

This dish is best with short molded pasta, such as fusilli, campanelle, or orecchiette. Prepare the cauliflower for roasting after you put the garlic in the oven; this way, both should finish roasting at about the same time.

Ingredients

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