Goat Cheese, Arugula & Cauliflower Pasta with Crispy Capers is a delicious gluten free pasta recipe that is perfect for mixing up your meal plan.
In the busyness of our high-tech world, dinner time is important in every household. We have a strict “no device” rule in our house, so we can enjoy time together without interruption. The traditional way we did before the world was so complex.
I like the idea of mixing traditions with something new, and today I’ve got a recipe for you that does just that.
This Goat Cheese, Arugula & Cauliflower Penne with Crispy Capers is packed with flavor and so easy to make!
Let’s face it, a great pasta sauce starts with great ingredients. Our family loves Ragu because it is made the traditional way with the same standards set by Assunta, the company’s founder, in 1937. With Ragu, you can see, smell and savor the longstanding tradition of fresh taste. I love that they still follow Assunta’s secret family recipes with slow-simmering vine-ripened tomatoes, garlic, and herbs. Even more exciting is that there is no high fructose corn syrup, no artificial colors, and no artificial flavors.
I’ll be entering it in their Ready. Set. Cook! challenge. This is a recipe contest that challenges home cooks to create unique recipes that feature a sponsored ingredient plus a given list of contest ingredient. I felt like I had just been given my basket of ingredients on a popular Food TV show when I was coming up with the recipe! So fun!
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Goat Cheese, Arugula & Cauliflower Pasta
Goat Cheese, Arugula & Cauliflower Penne with Crispy Capers
- 8 ounces gluten free penne I used quinoa pasta
- 1 cup pasta sauce
- 2 tablespoons avocado oil
- ⅓ cup capers drained
- 1 head cauliflower cut into small florets
- 5 ounces arugula chopped
- 1 teaspoon crushed red pepper
- 4 ounces goat cheese or nut cheese
- ¼ cup pine nuts toasted
- Cook pasta according to package directions. Drain. Toss with pasta sauce and heat over low heat until warm.
- Meanwhile heat oil to medium high. Add capers and cook for 6 to 8 minutes, until crisp. Transfer to a plate lined with paper towels and drain
- Add cauliflower and cook for 7 minutes, stirring occasionally. Reduce heat to medium and add arugula and crushed red pepper. Cook until wilted.
- Toss cauliflower mixture with the pasta. Top with goat cheese, pine nuts and capers and serve.
This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.
There are so many textures in this, sounds so good!