Whole Wheat Pasta With Cauliflower-White Bean Sauce

4 06 2012

I’ve got one more healthy and super fast recipe from leftover Cauliflower-White Bean Dip! When I first made this dip I had no idea I’d get two more great meals out of it, but that just goes to show the power of leftovers and creativity 🙂

Whole Wheat Pasta With Cauliflower-White Bean Sauce

The following serves 2 with leftovers for lunch:

  • 1 and 1/2 cups leftover cauliflower-white bean dip
  • 1/2 cup low-sodium chicken stock
  • Pinch red pepper flakes
  • 1 box whole wheat pasta, such as penne (I used a 13.25 oz box)
  • Handful toasted pine nuts (toast in a small pan over medium-low heat until fragrant and golden)
  • 1/4 cup parmesan cheese, grated plus more for serving
  • Good handful of fresh herbs like basil and/or parsley, chopped
  • Olive oil

Cook pasta in salted boiling water to al dente according to package directions. Be sure to reserve at least 2 cups of the starchy cooking liquid after draining the pasta.

Meanwhile, heat chicken stock and red pepper flakes in a large skillet, once hot, stir in cauliflower-white bean dip. The chicken stock will help the dip start to move in the skillet and give it a little extra flavor, but once mixed the sauce will still be thick. Turn off heat until the pasta is done.

Once the pasta is done, turn the heat to the sauce back on medium-low. Add a cup of the starchy cooking liquid to the sauce and mix well. Continue to add cooking liquid until it reaches your desired sauce-like consistency, I used about a cup and a half or so. Next, toss the drained pasta in the cauliflower-bean sauce until well coated. Toss pasta with cheese and herbs. Taste and season with salt and pepper as needed.

Divide pasta among plates and top with a drizzle of olive oil, toasted pine nuts and more cheese if desired.

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