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Turmeric Pasta with a Roasted Cauliflower-Lentil Ragu

Posted by Peggy on October 12, 2018

Recipe: Turmeric Pasta with a Roasted Cauliflower-Lentil Ragu

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 cups chopped white onion
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon finely chopped fresh garlic
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 (28-0unce can) whole Italian tomatoes
  • 1 cup brown lentils
  • 1-2 cups vegetable, chicken stock or water
  • 1 small cauliflower, cut into bite-sized florets
  • 1 tablespoon ghee or butter (optional)
  • Chopped fresh cilantro, to taste
  • 4 cups Al Dente Turmeric Pasta

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat 2 tablespoons olive oil in a large sauté pan. Add onions and sauté 2 minutes. Stir in ginger, garlic, curry, cumin and coriander and continue cooking an additional 2 minutes, stirring occasionally.
  3. Stir tomatoes into seasoned onions; break up tomatoes with a fork. Simmer tomatoes an additional minute and then stir in lentils.
  4. Cook lentils in sauce until tender, about 35-45 minutes, stirring in 1/2 cup stock or water as needed to insure lentils don’t stick to pan, as you would do when making a risotto.
  5. While lentils are simmering, bring a large pot of salted water to a boil for the pasta. Toss cauliflower florets with remaining 2 tablespoons of olive oil and arrange on a foil-lined baking sheet.
  6. Roast cauliflower on middle-rack of oven 6-8 minutes or until florets are tender and golden brown. When lentils are tender, stir roasted cauliflower into the pan. For extra richness, if desired, stir ghee or butter into ragu. Season with cilantro and pepper flakes.
  7. Boil pasta for five minutes, according to package instructions, and drain. Serve with Lentil-Roasted Cauliflower Ragu.

Prep Time: 10 minutes

Cooking time: apx, 40 minutes

Number of servings (yield): 6-8 (leftover ragu keeps, refrigerated, several days

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