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Home » Red Wine Pasta with Roasted Cauliflower and Broccoli

Red Wine Pasta with Roasted Cauliflower and Broccoli

October 6, 2011 by Debi 3 Comments

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Red Wine Pasta with Roasted Cauliflower and Broccoli is a beautiful red pasta topped with nutty roasted veggies. It’s an impressive and delicious dinner.

Red wine and pasta are a classic combination. Pasta cooked in red wine? Not so classic. But, maybe it should be.

Nice for a romantic dinner for two!

Red wine pasta with Roasted Cauliflower and Broccoli Topped with Pine Nuts and Grated Parmesan

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Red wine pasta with Roasted Cauliflower and Broccoli Topped with Pine Nuts and Grated Parmesan

Red wine

I’m not generally a huge fan of red wine. So, when I decided to do this dish it was because I thought it would be really pretty. And, it is. But, to my surprise, it’s also really tasty. I guess the bite of the red wine is all cooked out. I know that most all of the alcohol is cooked out. And, what’s left is a delicious lightly sweet pasta.

Red wine pasta with Roasted Cauliflower and Broccoli Topped with Pine Nuts and Grated Parmesan

The roasted cauliflower could be a dish on its own. So good, with its deep fresh flavors. I love the color contrast of the white cauliflower with golden tips against the red wine pasta. The broccoli adds a nice slight bitter crunch to the dish. And, the Parmesan lends it’s nice nutty saltiness, rounding everything out.

Red wine pasta with Roasted Cauliflower and Broccoli Topped with Pine Nuts and Grated Parmesan

This would be wonderful with some sautéed mushrooms added to it. Or, how about some wilted spinach? yum. Goat cheese crumbled on top would also be lovely.

Red wine pasta with Roasted Cauliflower and Broccoli Topped with Pine Nuts and Grated Parmesan

I was going to make some tofu marinated in red wine sauce, but I didn’t quite get around to it. It would still be wonderful!

This would be a perfect dish for a dinner party or for the holidays. Easy. Tasty. Pretty.

Red wine pasta with Roasted Cauliflower and Broccoli Topped with Pine Nuts and Grated Parmesan
I love the way veggies look; they’re so simple and beautiful.

Pasta is such a quick and delicious dinner. Be sure to check out my recipes for Garlic Sesame Noodles, Blackened shrimp pasta, Weeknight tuna pasta, and Thai Basil Pasta.

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Recipe

Red Wine Pasta with Roasted Cauliflower and Broccoli

Debi
Beautifully colored and flavored pasta served with roasted veggies makes a romantic meal.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 418 kcal

Ingredients
  

  • 1 head of cauliflower
  • 1 cup broccoli florets
  • 2 cloves of garlic peeled and finely chopped
  • Olive oil
  • Salt and freshly ground black pepper
  • ½ bottle of good red wine
  • 8 ounces thin spaghetti or angel hair pasta
  • ¼ cup pine nuts
  • ¼ cup shredded Parmesan cheese

Instructions
 

  • Preheat oven to 400° F. Cut cauliflower into florets and put in a single layer with the broccoli in an oven-proof 13×9-inch baking dish. Toss in the garlic. Drizzle the veggies with olive oil, about 1-2 tablespoons. Sprinkle with salt and pepper.
  • Place veggies in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.
  • While veggies roast, place pine nuts on a small tray, and place in the oven for about 5 minutes until they are golden and toasted. Keep an eye on them to avoid burning.
  • Meanwhile, place red wine in a medium pot, and add a pinch of salt and enough water to fill the pot. Bring to a boil. Add pasta, and cook until al dente, according to package directions. When pasta is done, drain, reserving 1 cup of cooking liquid. Do not rinse pasta.
  • Place reserved cooking liquid back in pan, and bring back to boiling. Cook, reducing liquid by about half, and remove from heat. Add cooked pasta back in, and toss to coat. Gently mix in the roasted veggies. Top with toasted pine nuts and Parmesan cheese. Serve immediately.

Nutrition

Calories: 418kcalCarbohydrates: 55gProtein: 15gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 150mgPotassium: 692mgFiber: 6gSugar: 5gVitamin A: 198IUVitamin C: 90mgCalcium: 128mgIron: 2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword pasta, red wine, roasted vegetables, romantic dinner
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Filed Under: Main Dish Tagged With: Autumn, broccoli, cauliflower, dinner, Food, garlic, parmesan, pasta, pine nuts, recipe, vegan, vegetarian, wine

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Chris Kemp

    October 6, 2011 at 11:54 pm

    What a great idea, my DH loves his red wine, not sure if he’d let me use it this way, but I might try it when he’s not looking. TFS

    Blog hopping from Katherine’s Corner

  2. Katherines Corner

    October 7, 2011 at 5:47 am

    Yum I love roasted veggies and this looks delish!! xo and Happy Weekend!

  3. Amy @ A Little Nosh

    October 8, 2011 at 3:56 pm

    You’re right…it IS pretty!

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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