Thursday, May 10, 2012

Cauliflower-Red Pepper Pasta Bake

I'm not really sure how this dish came together.
 One day I wanted pasta and I had these ingredients, so I just threw it together.
After a few modifications, here it is!
Serves 6-8
  • 2 red peppers, seeded and diced
  • 1 head of cauliflower, chopped
  • 3 TBS fresh parsley, chopped
  • 2 cloves of garlic
  • 2 TBS brown sugar
  • 1 tsp salt
  • 2 TBS vegetable oil
Combine all ingredients in a medium sized bowl and mix well. Pour into a glass or metal dish. Bake at 400 for 30 to 40 minutes, until veggies are cooked all the way through.
  • 1 lb. box wheat pasta
  • 1 TBS vegetable oil
  • 1 package of Tofu (firm), chopped. *Not everyone loves Tofu, but it is so good for you. And it is perfect in a dish like this because there are so many other flavors, you really can't taste the Tofu. BUT if you're really that stubborn about it, substitute Tofu for chicken.
  • 1 C Parmesan cheese, grated
Cook pasta.
In a large bowl, mix cooked pasta, cooked veggies, Tofu, and vegetable oil.
Pour mixture into a 9x13 dish and sprinkle Parmesan cheese on top.
Bake at 375 for 15-20 minutes, until everything is heated through and cheese is melted.

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