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Mild Spice Red Pepper Fettuccine With Italian Kale and Roasted Cauliflower Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Mild Spice Red Pepper Fettuccine
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 1 bunch of Italian kale, destemmed and chopped
  • 1 small head of cauliflower, broken into small pieces
  • 1 tablespoon sea salt
  • Freshly grated Parmesan cheese
  1. Preheat oven to 425 degrees.
  2. In a baking dish, place cauliflower and drizzle one tablespoon of olive oil over to coat. Sprinkle with sea salt. Bake until lightly browned, approximately 30 minutes. Stir every 10 minutes.
  3. While the cauliflower is cooking, boil a large pot of water to cook the pasta in, but before adding pasta, add the kale and cook for 3 minutes. Remove and drain kale. Return pot to a boil and cook pasta in the boiling salted water until al dente (about 8-10 minutes). Reserve one cup of pasta cooking water and drain well.
  4. In a large skillet, heat remaining tablespoon of olive oil. Add onion and garlic and let cook for 1-2 minutes. Add roasted cauliflower and parboiled kale. Cook for an additional 3-5 minutes, adding some of the reserved cooking water if needed. Season with sea salt. If desired, add red chili pepper flakes for extra spice.
  5. Serve sauce over individual plates of pasta. Serve with freshly grated Parmesan cheese.

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