This recipe comes from the Vegan Yum Yum cookbook, which has become a new favorite.
This came together in no time with minimal chopping - an appreciated change to all the soups and roasted veggies I've been making. The flavors are delicious and similar to the Spinach Pasta Salad posted 4/5/10, but its served warm and sooo easy.
(Karin, maybe roasted broccoli or asparagus instead of cauliflower? Roasted anything I suppose).
Ingredients
1 head cauliflower, chopped into bite sized pieces
1/4 cup olive oil
1/2 tbsp dried herbs (I used oregano and thyme, can also use basil, and marjoram)
1/2 tsp kosher salt
Black pepper to taste
3 cups penne pasta (I used farfalle)
4 cups baby spinach
1/2 cup oil-packed sun-dried tomatoes, cut into strips (I used regular tomatoes and it worked fine)
1 tbsp balsamic vinaigrette (or more)
STEPS
1. Preheat oven to 400 degrees and put a pot of water on to boil.
2. Place the cauliflower in a baking pan in one layer. Add the olive oil, dried herbs, salt and pepper and toss with the cauliflower until coated. Roast for 20-30 minutes until just beginning to brown and fork-tender, but not mushy. Turn the oven to broil and broil for 1-3 minutes until nicely colored.
3. Cook the pasta then drain and rinse in cool water. Toss with a small amount of olive oil to prevent sticking if not using immediately.
4. Place the spinach in a large bowl. Dump the hot cauliflower on top of the spinach and gently toss. Set aside and let the heat from the cauliflower wilt the spinach. Add the pasta on top.
5. Add the tomatoes and vinegar and toss well. Add more olive oil if needed. Season to taste with more salt/pepper and vinegar until the flavors really pop.
