- 1 stalk celery, sliced
- 3 tablespoons olive oil
- 1 onion, quartered
- 1 clove garlic, chopped
- 1 head cauliflower, cut into small florets
- 1 (28 ounce) can whole peeled tomatoes, drained and mashed
- 1 teaspoon dried sage
- salt and ground black pepper to taste
- 2 tablespoons chicken broth, or as needed (optional)
- 1 (8 ounce) package linguine pasta
- 1 cup grated Parmesan cheese
- Put 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.
- Mix 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.
- Bring 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.
- Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.
04/18/2018
recipepes.com
The Fridge Scavenger's Tomato and Cauliflower Pasta, recipe
PT15M
PT1H
5
455 calories
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