Pasta Shells with Cauliflower

Name: Pasta Shells with Cauliflower
Yield: Makes 4 Servings
Ingredients: Conchiglie or other small pasta shells, ¾ lb (375 g); Chicken or vegetable broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Fresh bread crumbs, ¼ cup (½ oz/15 g) (see tip); Fresh marjoram, 2 teaspoons minced; Red pepper flakes, ½ teaspoon; Green (spring) onions, 6–8, white and tender green parts, thinly sliced; Garlic, 4 large cloves, minced; Fresh flat-leaf (Italian) parsley, 3 tablespoons minced; Salt; Cauliflower, 1 medium head, cut into florets then coarsely chopped; Olive oil, 8 tablespoons (4 fl oz/125 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Salt
Cauliflower, 1 medium head, cut into florets then coarsely chopped
Olive oil, 8

Dinner
Pasta
Vegan

Method

Cook the cauliflower

Bring a large pot of water to a boil. Add 2 tablespoons salt and the cauliflower to the boiling water and cook until tender, about 7 minutes. Transfer the cauliflower to a colander to drain; set aside. Return the water to a boil.