Cauliflower Protein Pasta
A simple & filling pasta featuring our Tuscan Tofu Strips and roasted cauliflower.
Serves 4-6
INGREDIENTS
1 Package Island Spring Tuscan Italian Strips
1 Lb Medium Pasta Shells
2 T Neutral oil
1 Head Cauliflower, cut into bite-sized pieces
1/2 T Salt
1 Clove Garlic, minced
1 Lemon, juiced
1 T Butter
4 T Parmesan, Grated
4 T Parsley, Chopped
Black pepper to taste
INSTRUCTIONS
Bake the Island Spring Tuscan Strips per the instructions on the bag, chop into bite-sized pieces.
Boil the pasta shells according to the directions on the package and set aside, reserving 1 Cup of pasta cooking water for later.
In a large saucepan over medium heat, add the oil. Once the oil is shimmering add the cauliflower. Season with salt and cook for 5 minutes undisturbed so that the cauliflower caramelizes. After 5 minutes, add the garlic and flip the cauliflower so that all sides caramelize. Cook for an additional 5 minutes then turn the heat to low and add the cooked pasta, lemon juice, butter and parmesan. Stir to combine, adding reserved pasta water until desired level of creaminess is achieved.
Divide the pasta into four bowls and top with Island Spring Tuscan Strips. Season with parsley and black pepper to taste. Enjoy!
