Batch Cooking Day 1: Pasta Aglio Olio with Roasted Cauliflower
Welcome to the first day of our vegan batch cooking journey! Today we're serving delicious pasta aglio olio with roasted cauliflower and I'm glad you're joining us. If you missed the prep day, don't worry - we've already prepared everything there, explained what batch cooking is and laid the foundations for our batch cooking week. If you're curious and want to know how we prepared for this delicious pasta day, take a look at our prep day blog post . There you'll find all the information you need for this week! Now let's get going - let's start preparing together!
Already prepared ingredients
Before we get started, let's take a look at the ingredients you prepared during your prep day . If you want to cook this recipe outside of the batch cooking week, you can find all the prep info in this blog post :
- Roasted Cauliflower: Adds a hearty, slightly nutty note and a pleasant texture.
- Chopped parsley: Fresh and spicy flavor , as well as a colorful garnish.
- Chopped garlic: Intense, aromatic flavor that gives the dish wort gives.
- Grated organic lemon peel: Brings a citrus-like freshness and aromas.
- Lemon juice: Provides a pleasant acid and highlights the flavors.
The recipe: Pasta Aglio Olio with roasted cauliflower
Now we are ready to prepare the aromatic cauliflower pasta. Here is what you need:
- 500 g spaghetti or your favorite pasta
- 4 liters of water for cooking the pasta
- 2 tablespoons of salt to season the pasta water
- Vegan Parmesan (optional)
- 60 ml extra virgin olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- Roasted Cauliflower
- 2 handfuls of chopped parsley
- 3 chopped garlic cloves
- Grated organic lemon peel
- lemon juice according to taste preference
Instructions
Vegan pasta sauce:
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In a large pan, add olive oil, chopped garlic and pepper Add the garlic and fry over medium heat for one minute, being careful not to burn it.
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Add finely chopped parsley and a pinch of salt, fry for another minute.
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Add the roasted cauliflower florets and stir over medium heat until the cauliflower is hot.
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In a separate small non-stick pan, toast the pine nuts for about a minute until lightly browned.
Cook and mix pasta:
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Cook pasta in a large pot of salted water according to package directions, one minute less than recommended. Reserve one cup of pasta water, drain pasta, and add to pan with sauce.
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Stir briefly over medium heat, add pine nuts, lemon juice and zest. Stir for a few seconds until the sauce is well mixed.
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It's okay if some cauliflower florets fall apart when you stir the pasta.
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To serve, garnish with toasted pine nuts, freshly chopped parsley and freshly ground black pepper. If desired, the whole thing can be seasoned with a vegan parmesan alternative.
Now you can enjoy your first homemade, flavorful cauliflower pasta. This dish is not only delicious, but also full of fresh flavors and healthy ingredients. Stay tuned for more batch cooking recipes in the coming days!
