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Prep Time
5 mins
Total Time
25 mins
Serves
4

Ingredients

2 tbsp
olive oil, divided
30 mL
1 cup
cherry or grape tomatoes, halved
250 mL
1/3 cup
sliced green onions
75 mL
3 cups
small cauliflower florets
750 mL
2
cloves garlic, peeled
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
2 tbsp
Dijon mustard
30 mL
1/2 cup
Sensations by Compliments Italian-Style Shredded Cheese Blend
125 mL
1 pkg
Compliments Gluten-Free Brown Rice Penne Rigate
340 g

Directions

Step 1
In skillet, heat 1 tbsp of the olive oil over medium heat. Add tomatoes and sauté for about 5 min, add green onions and sauté for 2 min. Set aside.
Step 2
Cook cauliflower and garlic in salted boiling water for 8 to 10 min or until fork tender. Drain, reserving 1/2 cup (125 mL) cooking liquid.
Step 3
Add cauliflower, garlic, reserved liquid, remaining olive oil, salt and pepper to a food processor. Pulse until smooth. Add Dijon mustard and pulse to combine.
Step 4
Cook pasta 2 min less than package directions; drain, reserving 1-cup (250 mL) pasta water. Return pasta to saucepan set over medium low heat. Stir in sauce. Cook, stirring, for 2 to 3 min or until mixture starts to simmer adding about 1/4 cup (60 mL) pasta water. Stir in shredded cheese until melted. Stir in all but ¼ cup (60 mL) of the reserved tomatoes and onions. Garnish with remaining tomato mixture to serve.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
480
Fat:
17 g
Saturated Fat:
4 g
Carbs:
73 g
Fibre:
4 g
Sugar:
3 g
Cholesterol:
10 mg
Protein:
12 g
Sodium:
410 mg