Gluten-Free Pasta with Purslane & Roasted Cauliflower Delight Recipe

Looking for a dish that’s both nourishing and bursting with flavor? This Gluten-Free Pasta with Purslane & Roasted Cauliflower Delight is just the ticket! It combines the nutty goodness of gluten-free pasta with the earthy taste of roasted cauliflower and the vibrant freshness of purslane. I stumbled upon this combination while experimenting in the kitchen, and my family couldn’t get enough! It’s an easy, wholesome meal that showcases seasonal veggies and is perfect for a cozy dinner or meal prep for the week ahead.

Ingredients

• 8 ounces gluten-free pasta (penne or fusilli work well)
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh purslane, rinsed and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese (optional for serving)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Roast the cauliflower: On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Roast in the preheated oven for about 20-25 minutes, or until golden brown and tender.
3. Cook the pasta: While the cauliflower is roasting, cook the gluten-free pasta according to package instructions. Drain and set aside, reserving a bit of the pasta water.
4. Sauté garlic and purslane: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant. Add the chopped purslane and cook for an additional 2-3 minutes until wilted.
5. Combine ingredients: Add the cooked pasta and roasted cauliflower to the skillet. Pour in the lemon juice and zest, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water.
6. Serve: Plate the pasta and garnish with grated Parmesan cheese and fresh parsley, if desired. Enjoy while warm!

Nutrition Facts

• Servings: 4
• Calories per serving: 320
• Total fat: 14g
• Saturated fat: 3g
• Carbohydrates: 40g
• Protein: 8g

Preparation Time

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

How to Serve

• As a main dish: This pasta is hearty enough to be enjoyed on its own.
• With a side salad: Pair it with a simple green salad for added freshness.
• Garnished: Top with additional lemon zest or a drizzle of balsamic glaze for a flavor boost.
• As a lunch option: Perfect for meal prep; it stores well in the fridge.
• With protein: Add grilled chicken or chickpeas for extra protein.

Additional Tips

1. Adjust the veggies: Feel free to add other vegetables like bell peppers or spinach for more color and nutrients.
2. Flavor boosters: A dash of your favorite hot sauce can add a nice kick if you love heat!
3. Nut substitution: For a nutty flavor, toss in some toasted pine nuts or walnuts before serving.
4. Storing leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
5. Reheating: Add a splash of water or olive oil when reheating to keep the pasta from drying out.

Recipe Variations

• Vegan version: Omit the Parmesan cheese and replace it with nutritional yeast for a cheesy flavor.
• Pasta alternatives: Use lentil pasta or chickpea pasta for added protein and fiber.
• Herb infusion: Mix in fresh herbs like basil or mint for a refreshing twist.
• Creamy sauce: Stir in a spoonful of tahini or cashew cream for a creamy texture.
• Roasted garlic: Swap out raw garlic for roasted garlic for a sweeter, milder flavor.

Serving Suggestions

• Serve alongside garlic bread or herbed focaccia for a complete meal.
• Pair with a refreshing cucumber salad for a light contrast.
• Enjoy with a glass of white wine for an elegant touch.
• Offer a side of roasted vegetables for added nutrition.

Freezing and Storage

• Refrigeration: Store any leftovers in an airtight container for up to 3 days.
• Freezing: This dish can be frozen for up to a month. Just be sure to cool it completely before placing it in a freezer-safe container.
• Reheating: Thaw overnight in the fridge and reheat on the stovetop, adding a splash of water or broth if needed.

Special Equipment

• Large pot: For boiling pasta.
• Baking sheet: For roasting the cauliflower.
• Large skillet: For sautéing the garlic and purslane.
• Cooking utensils: A spatula and mixing spoon for combining ingredients.

FAQ

1. Can I use other greens instead of purslane?
Absolutely! Spinach or arugula can work wonderfully as substitutes.

2. What if I can’t find gluten-free pasta?
You can use regular pasta if gluten is not a concern or opt for spiralized vegetables like zucchini.

3. Is this dish suitable for meal prep?
Yes! It stores well and can be easily reheated, making it great for lunches throughout the week.

4. Can I make this dish ahead of time?
You can prepare the components ahead and assemble them just before serving for the best texture.

5. How do I know when the cauliflower is done roasting?
It should be golden brown and fork-tender, usually around 20-25 minutes at 425°F (220°C).

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Closing Note

This Gluten-Free Pasta with Purslane & Roasted Cauliflower Delight is a celebration of seasonal ingredients and a delightful way to enjoy a nutritious meal. With its comforting flavors and vibrant colors, it’s sure to become a new favorite at your table. Dive into this deliciousness and savor every bite! Happy cooking!