Gluten-Free Vegan Pasta with Cauliflower & Capers
Gluten-Free Vegan Pasta with Cauliflower & Capers
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Are you searching for a recipe that’s simple, nourishing, and packed with vibrant flavors? Look no further! Thisgluten-free vegan pasta is a celebration of seasonal vegetables and Mediterranean-inspired ingredients that come together in a dish that's as easy to prepare as it is delicious. Whether you're cooking for yourself or hosting guests, this recipe is a perfect go-to for anyone craving a light yet satisfying meal.
What makes this dish truly special is its adaptability. It shines in every season—featuring cauliflower or kale during the colder months, asparagus or peas in spring, zucchini or peppers in summer, and broccoli or pumpkin come autumn. Combined with the bold flavors of garlic, capers, olives, fresh parsley, and a hint of lemon zest, this pasta is a harmonious balance of taste and texture. Not only is it gluten-free and vegan, but it’s also quick to whip up, making it ideal for busy weeknights or spontaneous dinner plans.
Author:Alice Fabi
Ingredients
-
1 pack Morelli gluten-free paccheri
-
4 tbsp Cutrera extra virgin olive oil (EVOO)
-
1 garlic clove, sliced
-
1 red onion, sliced
-
1 small cauliflower, cut into florets
-
2 tbsp Cutrera capers, rinsed
-
2 tbsp Roi pitted olives
-
½ cup parsley, chopped
-
Zest of 1 lemon
-
Salt to taste
Directions
Heat 2 tbsp of EVOO in a pan over medium heat and sauté the garlic for 1 minute until fragrant. Add the onion and cook for 5 minutes, adding a splash of water if necessary to prevent sticking.
Meanwhile, blanche the cauliflower florets in a pot of salted boiling water for about 7 minutes, or until tender. Reserve the cooking water.
Add the blanched cauliflower to the pan with the onions and garlic. Use the reserved water to cook the gluten-free paccheri according to the package instructions.
Stir the capers and olives into the pan, letting the flavors meld together. Once the pasta is cooked, drain and toss it into the pan with the vegetables.
Finish with freshly chopped parsley, lemon zest, and a drizzle of high-quality raw EVOO for that final touch of flavor.
Recipe Video
Recipe Note
This gluten-free vegan pasta isn’t just a recipe; it’s a versatile template for seasonal cooking, allowing you to let the produce of the moment take center stage. Plus, it’s a dish that highlights the beauty of Mediterranean flavors while meeting a variety of dietary needs.
Whether you’re serving it as a main dish for a dinner party or a comforting meal for two, this recipe is sure to impress while showcasing the joy of simple, wholesome ingredients. Pair it with your favorite wine or sparkling water, and you’re set for a meal that feels both indulgent and nourishing.
Buon appetito!
Gluten-Free Vegan Pasta with Cauliflower & Capers
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Are you searching for a recipe that’s simple, nourishing, and packed with vibrant flavors? Look no further! Thisgluten-free vegan pasta is a celebration of seasonal vegetables and Mediterranean-inspired ingredients that come together in a dish that's as easy to prepare as it is delicious. Whether you're cooking for yourself or hosting guests, this recipe is a perfect go-to for anyone craving a light yet satisfying meal.
What makes this dish truly special is its adaptability. It shines in every season—featuring cauliflower or kale during the colder months, asparagus or peas in spring, zucchini or peppers in summer, and broccoli or pumpkin come autumn. Combined with the bold flavors of garlic, capers, olives, fresh parsley, and a hint of lemon zest, this pasta is a harmonious balance of taste and texture. Not only is it gluten-free and vegan, but it’s also quick to whip up, making it ideal for busy weeknights or spontaneous dinner plans.
Author:Alice Fabi
Ingredients
-
1 pack Morelli gluten-free paccheri
-
4 tbsp Cutrera extra virgin olive oil (EVOO)
-
1 garlic clove, sliced
-
1 red onion, sliced
-
1 small cauliflower, cut into florets
-
2 tbsp Cutrera capers, rinsed
-
2 tbsp Roi pitted olives
-
½ cup parsley, chopped
-
Zest of 1 lemon
-
Salt to taste
Directions
Heat 2 tbsp of EVOO in a pan over medium heat and sauté the garlic for 1 minute until fragrant. Add the onion and cook for 5 minutes, adding a splash of water if necessary to prevent sticking.
Meanwhile, blanche the cauliflower florets in a pot of salted boiling water for about 7 minutes, or until tender. Reserve the cooking water.
Add the blanched cauliflower to the pan with the onions and garlic. Use the reserved water to cook the gluten-free paccheri according to the package instructions.
Stir the capers and olives into the pan, letting the flavors meld together. Once the pasta is cooked, drain and toss it into the pan with the vegetables.
Finish with freshly chopped parsley, lemon zest, and a drizzle of high-quality raw EVOO for that final touch of flavor.
Recipe Video
Recipe Note
This gluten-free vegan pasta isn’t just a recipe; it’s a versatile template for seasonal cooking, allowing you to let the produce of the moment take center stage. Plus, it’s a dish that highlights the beauty of Mediterranean flavors while meeting a variety of dietary needs.
Whether you’re serving it as a main dish for a dinner party or a comforting meal for two, this recipe is sure to impress while showcasing the joy of simple, wholesome ingredients. Pair it with your favorite wine or sparkling water, and you’re set for a meal that feels both indulgent and nourishing.
Buon appetito!
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