Umami Cauliflower & Ricotta Pasta

Umami Cauliflower & Ricotta Pasta

Adapted from this recipe from Sprouted Kitchen 


This is perhaps one of my favorite plant-based pasta recipes I've come across. The umami from roasting the cauliflower and kale deserves a big *chef's kiss*. Don't be afraid to heavy on the lemon and walnuts, as they add some incredible unexpected flavor and texture to the dish.


What You'll Need


Preheat the oven to 425’. Break the cauliflower into florets onto a rimmed baking sheet and drizzle the olive oil, pepper, Umami Everyday Sauce and Umami Seasoning and mix all together so that the cauliflower are well-coated. Roast everything for 20-30 minutes, depending on the size of your florets. They should start to brown.


Pull the pan and add the kale, garlic, and a splash more Umami Everyday Sauce and toss everything again. Pop it back in the oven for 10 minutes for the kale to wilt a bit. Pull and set aside.


Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta to al dente.


In another large mixing bowl, stir together the ricotta, lemon zest, Italian seasoning, fresh ground pepper, cream substitute, JUST egg, 1/4 cup parmesan. Whisk everything together.


Drain the pasta and reserve a bit of pasta water. Stir in the noodles to the bowl of cheese mixture. Add the roasted cauliflower and kale to the bowl and stir again. Add a 1/2 cup of pasta water and give it another stir.


Leave the heat on 425’. Coat a 2 qt. baking dish or 10-12” cast iron pan. Tip the pasta mixture in. Squeeze the lemon juice all over the top of the pasta. Sprinkle the remaining and some red pepper flakes on top. Loosely cover the dish with foil. Bake, covered, for 10 minutes, turn the heat up to 475’, uncover the dish, sprinkle the walnuts, and bake another 10ish minutes until the top is just bronzed. Remove and sprinkle fresh parsley on top to serve.


Umami Roasted Cauliflower and KaleUmami Roasted Cauliflower and Kale

Umami Roasted Cauliflower and Kale Pasta