Penne Aglio Olio with Red Kale and Roasted Cauliflower

Penne Aglio Olio

with Red Kale and Roasted Cauliflower

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dinner

Olive oil infused with simple, yet bold flavors is often used as a sauce in Italy, and that is literally what “aglio olio” translates to: garlic and olive oil. Red kale is an heirloom leafy vegetable, and its beautiful purple tinted leaves are low in carbohydrates, high in protein, and provides over 100% of your daily doses of Vitamin A and C. The kale pairs perfectly with chickpea pasta and crispy roasted cauliflower.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
880
FAT
51g
CARBOHYDRATES
91g
PROTEIN
36g

MAIN INGREDIENTS

  1. 1 shallot
  2. 3 cloves garlic
  3. 8 oz red kale
  4. 1 lemon
  5. 6 oz cauliflower florets
  6. 1 tbsp red wine vinegar
  7. 1 tsp roasted garlic sea salt
  8. 1 tsp red pepper flakes
  9. 1 box Banza® penne
  10. ¼ cup vegan parmesan
  11. 2 tsp vegetable oil*
  12. 5 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
Allergens: N/A

TOOLS

  • Large pot
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Bring a large pot of salted water to a boil for the penne. Peel and mince the shallot. Peel and mince 3 cloves garlic. Destem the red kale and roughly chop the leaves. Zest the lemon. Chop the cauliflower florets into smaller pieces.
2
Roast the cauliflower
Add the chopped cauliflower to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast in the oven until browned and crispy, about 20 to 22 minutes. Remove from the oven and toss with red wine vinegar.
3
Sauté the vegetables
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Add the minced shallot, minced garlic, and just ¼ tsp roasted garlic sea salt and cook until translucent, about 1 to 2 minutes. Add the chopped red kale and as many of the red pepper flakes as you’d like and cook until the kale is wilted, about 3 to 4 minutes.
4
Cook the pasta
Add the penne to the boiling water and stir. Cook, stirring occasionally, until just al dente (or slightly undercooked), about 5 to 8 minutes. Reserve 1 cup of the pasta water. Drain the penne and add it to the skillet with the kale.
5
Finish the sauce
Add the reserved pasta water and 3 tbsp olive oil to the skillet. Bring the pasta to a simmer, reduce heat to low, and add the lemon zest and half the vegan parmesan. Cook the penne until heated through, about 1 to 2 minutes. Taste and season the pasta with as much of the roasted garlic sea salt as you’d like.
6
Serve
Divide the penne aglio olio between large shallow bowls. Top with roasted cauliflower and sprinkle with the remaining vegan parmesan. Serve with lemon wedges.