Photo: Eaters Collective
Purple Cauliflower Pasta
11 ingredients
20 min + 20 min
4 servings
openrecipes
"I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary."
Estimated Nutrition (whole recipe, rough)
549
Calories
23g
Protein
26g
Fat
59g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Walnut | 1 walnut half (4g) | 26 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups uncooked rotini pasta
- 1/4 cup walnuts
- 2 tablespoons olive oil
- 1 clove garlic, sliced
- 1/2 head purple cauliflower, cut into small florets
- 1/2 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 1 pinch red pepper flakes
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 2 pinches grated Parmesan cheese, or to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes