This past Sunday I spent about 9 hours making homemade ramen. Boy, was it a PROCESS. A process that was well worth it, but a lengthy ordeal nonetheless. It pretty much consisted of the first 8 hours simply making the broth (boiling kombu, boiling the chicken, roasting pork bones, boiling down pork bones, etc etc), and then the last 15 minutes making everything else, lol. I totally appreciate a bowl of ramen now, and now that I understand what goes into making the broth I feel like ramen is very underpriced! I mean $10-13 for a bowl that required a labor of love to make? Although, I guess if you are making it in big batches at a restaurant, it'd be a little different. Does anyone want some ramen in the San Antonio area? I have extras!!
Just kidding, if I don't know you irl that would be weird, so nvmnd.
We've been getting lots of rain here and it is making me crave all the cozy comforting foods like pasta. While it still doesn't feel like a real fall yet, the rain does make it seem like there has been a seasonal change. Plus, the sun is setting earlier now and it always feels later than it actually is. Oh and a bunch of our neighbors have set up scary Halloween decor, which makes me super excited! I'm trying to decide what I should dress the pups up for Halloween. Duh, they are going to participate and wear costumes, whether they like to or not.
This veggie pasta is a great option if you participate in #meatlessmonday like we often do or if you are vegetarian or if you just like swapping veggies for meat every now and then. If I am making something vegetarian, it has to have something hearty and/or meaty tasting as a substitute. Cauliflower is one of those super filling vegetables that doesn't make you miss the meat at all. I roasted them here on a big sheet pan with the chickpeas (full of protein!) and then tossed them with a very simple sauce of canned diced tomatoes, tomato sauce and some herbs. The crushed almonds are for crunch and the feta gives it some creaminess, but you can omit both if you don't have.
We really enjoyed this twist on a spaghetti-inspired dish! Pasta is always welcome, especially this time of year.
Roasted Chickpea and Cauliflower Pasta with Tomatoes and Feta
- 1/2 lb. spaghetti (or pasta of your choice), cooked according to package directions
- 1 small head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained
- olive oil
- 1-2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1/2 tsp. dried oregano
- salt and pepper to taste
- 1/4 cup of blanched almonds, chopped into small pieces
- 1/2 cup feta
- fresh basil for topping (optional)
Preheat oven to 400°F.
Spread cauliflower florets and chickpeas on a baking sheet lined with parchment paper. Toss with olive oil. Roast in the oven for 30-35 minutes, or until chickpeas are crisp and browned and cauliflower is soft. If you want the cauliflower to be more browned and caramelized, remove the chickpeas from the pan and continue roasting the cauliflower another 15-20 minutes. Remove from oven and set aside.
Heat a large pot of water until boiling and cook pasta according to package directions. Drain and set aside, or if timed correctly with sauce, add cooked pasta directly from pot to sauce when ready.
While waiting for water to boil, in a large skillet heat 1-2 tablespoons of olive oil over medium high heat. Add in the minced garlic and cook for about a minute, until fragrant. Stir in the diced tomatoes with juice, tomato sauce, oregano, and season with salt and pepper. Stir to combine, and bring to a simmer. Reduce heat to medium and allow to cook for 10 minutes.
Toss cooked pasta with the tomato sauce mixture and stir in the cauliflower and chickpeas. Serve topped with crushed almonds, feta, and basil.