Ingredients
Scale
- 4 cups cauliflower florets
- 4 cups sliced leeks
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1/2 cup pine nuts, toasted
- 1 pound penne pasta
- 2 tablespoons unsalted butter
- 1/2 cup shredded parmesan cheese, plus more for garnish
- 1/4 cup torn fresh basil leaves
Instructions
- Set oven to 425 degrees F. On a baking sheet, combine cauliflower, leeks, olive oil, salt and pepper. Toss well to combine. Roast in oven for 30-35 minutes, until vegetables are caramelized.
- In a large pot of boiling water, boil pasta until al dente. Before draining, reserve 1/2 cup of the pasta water. In a large skillet over medium high heat, add butter. Once butter is melted, add 1/2 cup of the pasta water. Add drained pasta and toss well. Sprinkle cheese on top, making sure the cheese melted evenly and isn't sticking to the spoon.
- Add roasted vegetables to the pasta and toss well. Add pine nuts and basil leaves. Garnish with parmesan cheese and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
Keywords: Pasta, roasted vegetables