Ingredients:
1 head cauliflower, cut into florets
2 garlic cloves, halved
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) evaporated milk
4 oil-packed anchovies (optional)
Zest of 1 lemon
Juice of 1/2 lemon
2 tsp (10 mL) fresh thyme
1 1/2 tsp (7 mL) Dijon-style mustard
1/2 tsp (2 mL) red chili flakes
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
12 oz (340 g) whole grain rotini or fusilli
6 cups (1.5 L) baby spinach
2 cups (500 mL) cooked or canned chickpeas
2/3 cup (160 mL) oil-packed sun-dried tomatoes, sliced
1/3 cup (80 mL) roughly chopped flat-leaf parsley
Directions:
- In large saucepan of boiling water, cook cauliflower and garlic until tender, about 10 minutes. Reserve 3/4 cup (180 mL) cooking water and then drain. Transfer cauliflower and garlic to blender or food processor container along with reserved cooking water, Parmesan cheese, evaporated milk, anchovies (if using), lemon zest, lemon juice, thyme, mustard, chili flakes, salt, and pepper; blend until smooth.
- Bring large saucepan of water to a boil. Add pasta and cook until tender, about 6 minutes. Reserve 1/3 cup (80 mL) cooking water and then drain. Return pasta to pot and stir in spinach until it begins to wilt. Stir in chickpeas and sun-dried tomatoes. Stir in cauliflower sauce and reserved pasta cooking water until coated.
- Serve pasta garnished with parsley and additional black pepper.
Serves: 6
For more recipes like this visit alive.com/recipe