Last night Greg came up with this amazing pasta! It took 10 minutes to prep and about 35 minutes to cook. It was absolutely delicious!
Note: We used the cauliflower as a topping but if you want to mix it in with the pasta, you should use more than listed in the ingredients.
(1) 12 oz. box of veggie penne pasta
Half a head of cauliflower
8 cloves of garlic- hand crushed
8 oz. of baby bella mushrooms- quartered
1 package of Beyond Meat chicken tenders
3 oz. of green olives
6 1/2 oz. jar of pesto sauce
3 tbsp. of Olive Oil
1/3 cup of Coconut Almond Milk (not pictured)
2 tsp. of Thyme
3 tsp. of Ground Oregano
1 tbsp. of Smoked Paprika
1 tsp. of Rosemary
1 tsp. of Tarragon
Crushed Red Pepper to taste
Salt to taste
Pepper to taste
Preheat the oven to 400 degrees F.
Now coat the oven pan, evenly, with 1 tbsp. of olive oil.
Bring 4 quarts of water to boil, with a dash of olive oil and pinch of salt.
While waiting for the water to boil, use a medium to large sauce pan and add coconut milk, crushed garlic, and remaining olive oil (2 tbsp).
Sautee over medium heat, about 2 minutes, then add all seasonings EXCEPT the Paprika. That’s for the cauliflower.
While the sauce pan is cooking toss the cauliflower with the Paprika in the oven pan, so that it is mixed and coated evenly. Put the cauliflower on the top rack for 20 minutes. Check on the cauliflower after 10 minutes and toss then continue cooking for the remaining 10 minutes.
Add mushrooms, olives, and chicken tenders, to the sauce pan. Stir and mix everything in well.
Add in pesto sauce, stir well, cover, and let it cook in low to medium heat until pasta is ready. Then add the pasta to the sauce pan to cook with everything.
By the time you add the pasta the cauliflower should be done.
We topped our pasta off with the roasted cauliflower and some vegan parmesan cheese!