Cauliflower & Navy Bean Pasta

This easy and filling pasta takes no time at all.  It is vegetarian and can be vegan with the absence of that sprinkling of Parmesan cheese on top.  

To make this recipe, you need cauliflower, diced tomatoes, navy beans, garlic, fresh herbs, and pasta.  That’s all!

The fresh herbs came from my garden – I love this about North Carolina – the ability to step outside and pick fresh herbs all year long.

Start the sauce first, by simmering it in a skillet.  This way, the pasta is done and the two can be combined.

This dish is an easy, 2 pan meal, 1 bowl meal.  I will say, my toddler, Greta loved this meal.  She kept calling the beans eggs, but hey whatever works.  At least she ate them and liked them.

Cauliflower & Navy Beans – serves 4

1. Chop 1/2 head of cauliflower into 1-inch chunks.  Heat olive oil in a large skillet, add cauliflower and cook over medium low, stirring until browned.  Add 3 cloves of garlic, minced and cook 2 to 3 more minutes.  Add 1-14.5 oz can of diced tomatoes and 1-14.5 oz can of navy beans, rinsed.  Chop 1-2 tablespoons of fresh thyme and oregano, add to skillet. Stir and turn heat to low.

2. Bring a large pan of salted water to boil.  Add 1 box or bag of pasta.  Cook following directions.  Before draining, reserve 1/4 to 1/2 cup of the cooking water.  Add the water to the sauce in the skillet – more or less depending on how much the sauce has thickened and how thick or thin you prefer your sauce.

3.  Drain pasta.  Return to pan and combine with sauce.  Serve with sprinkling of cheese, if desired.

Have you tried these suckers?  Love them!  They are glass, never leak, great for lunches or leftovers, and no nasty stains in the plastic from pasta sauces.  

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