Try this healthy and dairy-free cilantro pasta recipe with roasted cauliflower brushed with vegetable oils and chili. This combination is ideal if you are watching your diet and love flavorful food.
1 bag Penne Rigate Super foods Moringa DE LUIGI®, 500 g
1 cup cilantro, only the leaves, for the sauce
1/2 avocados, only pulp, for the sauce
1/2 cloves garlic, finely chopped, for the sauce
1 tablespoon lime juice, for the sauce
1/2 tablespoons olive oil, for the sauce
1 tablespoon honey, for the cauliflower
1 tablespoon soy sauce, for the cauliflower
1 tablespoon chili paste, from the tree, for the cauliflower
2 tablespoons olive oil
1 tablespoon sesame oil
1 cauliflower, medium, in florets
1 tablespoon paprika
salt, to season
pepper, to season
Preparation
25 mins
25 mins
Low
Boil water in a deep pot until it has a high bubble, then add salt, wait for it to boil again, and cook the Penne Rigate Super Foods Moringa DE LUIGI® according to the package instructions, approximately 12 minutes. Drain and set aside.
Blend and mix the cilantro, avocado, garlic, lime juice, and olive oil in a processor, then season with salt and pepper. The sauce should have a puree consistency. Refrigerate.
For the roasted cauliflower: Mix the honey, soy sauce, chili paste, olive oil, sesame oil, salt, and pepper in a bowl. Combine.
Place the cauliflower on a baking sheet lined with parchment paper and brush with the oil and chili mixture, sprinkle with paprika, and bake for 15 minutes at 200 °C. Remove from the oven and let cool slightly.
Mix the Penne Rigate Super Foods Moringa DE LUIGI® pasta with the cilantro sauce in a bowl and serve in a deep plate with the cauliflower.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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