Goat Cheese Pasta with Roasted Cauliflower
Creamy, tangy goat cheese flavors this light pasta dish speckled with caramelized, roasted cauliflower!
Ingredients
- 1 lb. pasta we used gluten-free rotini
- 1 head cauliflower chopped into small florets
- 1 lb. ground chicken can sub turkey
- 3 oz. plain goat cheese (3/4 of a half log)
- 1 shallot sliced thinly
- 2 cloves garlic minced
- 1 cup reserved pasta water
- ¼ cup grated parmesan cheese plus more for serving
- 3 tbs. olive oil
- salt + pepper
- crushed red pepper flakes
Instructions
- Preheat oven to 400 degrees. Prepare cauliflower by chopping into small florets and arranging on a sheet pan lined with foil. Drizzle with 2 tbs. olive oil and season with salt and pepper and roast for 12-15 minutes or until golden.
- Meanwhile, set a large pot of water over high heat and cover to boil. Once boiling, add 1 tbs. salt and the pasta. Cook according to package directions but do not discard pasta water.
- In a deep pot or dutch oven, heat 1 tbs. olive oil then add ground chicken. Cook until no longer pink, about 5 minutes, then add garlic and shallots.
- Use slotted spoon or sieve to transfer cooked pasta into ground chicken pot, along with 1 cup pasta water and goat cheese. Stir to create a sauce, adding more pasta water to thin as needed. Taste for seasoning, adding salt, pepper and red pepper flakes to your liking.
- Once cauliflower has roasted, gently add to the pasta along with 1/4 cup grated parmesan. Serve warm or at room temperature!
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