Pasta with Sausage and Cauliflower

2 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 15 min
310 calories/serving

Ingredients

1/2 onions, coarsely chopped 100 g
1 3/4 cup cauliflower, cut into small florets 280 g
2 tsp olive oil 10 mL
2 Italian sausages 150 g
1/3 dried chili peppers, minced 0.2 g
1 cup chicken broth, warm 250 mL
200 g penne rigate, or other short pasta 2 1/2 cups
1 pinch salt [optional]
ground pepper to taste [optional]
2 1/2 tbsp Parmesan cheese, or Romano, grated 8 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the vegetables: Coarsely chop the onion and cut the cauliflower into small pieces (about 2 cm).
  2. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring.
  3. Remove the skin from the sausage, then add the meat to the pan. Break up the meat using a wooden spoon and cook 4-5 min until it looses its pink colour. Add the chili pepper (if the sausage is not already spiced). Pour in the warm broth and stir in the cauliflower. Bring to a boil then lower the heat.
  4. Cover and simmer 10 min until the cauliflower is cooked al dente and the broth is almost completely absorbed (the sauce should still be moist).
  5. Meanwhile, cook the pasta.
  6. Drain the pasta then pour it into the frying pan. Season with salt and pepper to taste. Sprinkle with the grated cheese then toss well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

310

Fat

10 g

16 %

Saturated 3.1 g
+ Trans 0 g

16 %

Cholesterol

20 mg

Sodium

630 mg

26 %

Carbohydrate

42 g

14 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

38 g

Protein

13 g

Vitamin A

1 %

Vitamin C

49 %

Calcium

5 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium
Good source of  :
Fibre, Folacin, Manganese, Niacin, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Zinc
Source of  :
Calcium, Copper, Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin D, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables ½
Meat and Alternatives ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.