Wednesday, June 26, 2013

Rotini in Pink Sauce with Broccoli & Cauliflower

I made this up for our dinner tonight.

Serves 4


  • 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 (28 oz) can diced tomatoes
  • 1/2 tsp garlic powder
  • 1 tbsp parsley
  • 1/2 tsp onion powder
  • 1/4 tsp dried basil
  • 1/4 cup vegetable broth
  • 2 cups chopped cauliflower florets
  • 2 cups chopped broccoli florets
  • 8 oz Rotini
  • 1 tbsp brown sugar
  • 2 oz Philadelphia cream cheese
  • 1/4 cup grated parmesan cheese


  1. Heat olive oil in large pan over medium heat. Add garlic and cook for about 1 minute, until garlic is fragrant.
  2. Add tomatoes, garlic powder, parsley, onion powder and basil.  Turn heat down to a simmer and cook for another 20 minutes until the sauce has thickened. Add brown sugar, stirring well. Remove from heat. Place in blender and carefully puree. Return to pan.
  3. Start water for pasta. When it comes to a boil, add pasta and cook until al dente. Drain and set aside, covered.
  4. Meanwhile, place broth in a pan. Bring to a simmer. Add broccoli and cauliflower and cover. Cook until tender. Drain leftover broth.
  5. Add cream cheese and parmesan, to the sauce over low heat. Stir until melted and well mixed. 
  6. Mix pasta, sauce, broccoli and cauliflower. Stir to incorporate. Divide into portions and sprinkle with grated parmesan if desired.

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