Meatless Friday: Pasta with Peas and Cauliflower

For Meatless Friday, Amanda Lawrence shares an easy pasta and veggie recipe done in under 30 minutes. Download our printable recipe card.

Pasta with Peas and Cauliflower

This recipe feeds two but can be doubled to serve more.

INGREDIENTS:

Olive oil
1 cauliflower head
1 package of peas
2 garlic cloves
6 oz. of spaghetti
5 oz. marinara sauce
1 oz. cream cheese
1 oz. Parmesan cheese
1/2 tablespoon of butter
Salt and pepper to taste

DIRECTIONS:

Prepare ingredients: Wash fresh produce. Peel and mince garlic cloves. Separate cauliflower and chop into florets.

Heat a pot of salted water. Once boiling, add pasta and a dash of olive oil. Cook according to the package directions. Reserve 1 cup of pasta water for sauce. Drain pasta in a colander and set aside.

Add olive oil to a large pan and cook over medium heat until oil is hot. Add cauliflower florets—season with salt and pepper to taste. Stir occasionally until browned and softened, five to eight minutes. Add garlic and cook another two to three minutes.

Add marinara, half the reserved pasta water, and cream cheese. Bring to a simmer. Stir occasionally until cream cheese is blended, about two to five minutes.

Add pasta, peas, and butter to the pan—season with salt and pepper to taste. Add remaining pasta water if the sauce seems too thick. Stir to combine and cook until peas are bright green. Remove from heat.

Plate the pasta, peas, and cauliflower marinara sauce; top with parmesan cheese, serve, and enjoy!