The Fridge Scavenger's Tomato and Cauliflower Pasta

The Fridge Scavenger's Tomato and Cauliflower Pasta

2
Seth Kolloen 16

"The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!"

Ingredients 40 m {{adjustedServings}} servings 472 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.
Tips & Tricks
Pasta with Scallops, Zucchini, and Tomatoes

See how to make a simple pasta with scallops, zucchini, and tomatoes.

Indian Tomato Chicken

See how to make chicken thighs simmered with tomatoes and exotic spices.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Celine
1/8/2015

This serves way more than 4 people. I love cauliflower, but it does not belong in this dish.

Kim's Cooking Now!
12/11/2014

I had to laugh when I read the title of this recipe, because that is exactly what I was doing tonight . . . scavenging in my fridge for what to make for dinner tonight! I had a bowl of cauliflower that I had roasted with garlic and olive oil the other night - so I went ahead and used that in this recipe. I also used only a 14.5 oz. can of diced tomatoes with the juice, as that is what I had on hand. We had a busy night tonight with both of our kids winter band concerts, and I had this on the table in about 20 minutes. Our tummies were full, and we were out the door by 6:00 p.m. A nice, quick pasta dish.