My husband recently became a vegan, so I devised this recipe one cold night so both of us could eat well. This is based on traditional pasta dishes from Chez Panisse and Zuni in the Bay Area of California. Sourdough breadcrumbs sauteed in olive oil until crisp would be a tasty alternative to Parmesan.

Gallery

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a medium baking pan with heavy duty aluminum foil, and spray foil with cooking spray.

    Advertisement
  • Place potatoes in the prepared pan. Mix with onion, garlic, thyme, and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminum foil.

  • Bake potatoes 30 minutes in the preheated oven, or until tender. Remove foil, mix in cauliflower, and drizzle with remaining oil. Cover, and continue baking 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C), remove foil, and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes, until al dente, and drain.

  • In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.

Nutrition Facts

321 calories; protein 8.1g 16% DV; carbohydrates 35.9g 12% DV; fat 16.2g 25% DV; cholesterol 4.4mg 2% DV; sodium 91.5mg 4% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2007
I have to admit I never made this recipe with the pasta as instructed. Instead I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it and it also made yummy leftovers. Read More
(12)

Most helpful critical review

Rating: 3 stars
10/21/2011
In the 3 serving version. The ingredients list 3 Tbsp of oil yet in point 2 in the directions 1/4 cup of oil is described and in point 3. we drizzle with the remaining oil. Where do we get the remaining oil? I ended up chosing my quantity. I am confused as to how much oil is to be used total. I would give 3 stars for the end product but no star for the recipe description. Read More
15 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/10/2007
I have to admit I never made this recipe with the pasta as instructed. Instead I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it and it also made yummy leftovers. Read More
(12)
Rating: 4 stars
06/01/2009
This was really good. I would probably not use quite so much olive oil next time -- just a taaad less. I only made the cauliflower and potato portion of this and didn't have onion or rosemary so it was modified slightly out of necessity. But I would definitely recommend. Read More
(5)
Rating: 4 stars
03/05/2010
I chopped up regular white potatos and found that the initial cooking left them extremely underdone. I increased the heat to 475 for another 30 minutes and then added the cauliflower. Read More
(4)
Advertisement
Rating: 5 stars
09/30/2010
I used broccoli instead of cauliflower - SO GOOD! Read More
(4)
Rating: 4 stars
04/14/2005
pleasant aromatic and tasty. good side dish. Read More
(2)
Rating: 4 stars
03/14/2008
Good recipe but I wasn't crazy about the combinations of tastes... Read More
(1)
Advertisement
Rating: 4 stars
02/16/2005
Very filling! Read More
(1)
Rating: 4 stars
05/18/2014
I made this for the first time tonight and it was a hit! I only had russet creamer potatoes so I used those instead of Yukon gold potatoes. They tasted great and added a little colour to the dish. I also didn't have any fresh herbs but dried worked fine! (I probably could have added a little more for a stronger flavour.) I will definitely be making this again and again for our family! Read More
Rating: 5 stars
01/25/2012
Excellent!! Our young children gobbled it up and asked for seconds! Great way to get good veggies into kids! We used whole wheat pasta too! Read More
Rating: 3 stars
10/21/2011
In the 3 serving version. The ingredients list 3 Tbsp of oil yet in point 2 in the directions 1/4 cup of oil is described and in point 3. we drizzle with the remaining oil. Where do we get the remaining oil? I ended up chosing my quantity. I am confused as to how much oil is to be used total. I would give 3 stars for the end product but no star for the recipe description. Read More