Whole Wheat Linguini with Roasted Cauliflower and Truffle Cream
- 1 pkg Rossi Pasta Whole Wheat Linguini
- 1/2 head cauliflower
- 3 tablespoon Rossi Pasta Extra Virgin Olive Oil
- 1 tablespoon butter
- 1/2 cup leeks
- 1/2 cup roasted red bell peppers (canned), julienne
- 2 ounce port wine
- 1/2 cup heavy whipping cream
- 2 teaspoon truffle oil
- grated parmesan
- chopped chives
Clean cauliflower of leaves and core.
Slice into 1/2 inch wide bite-size pieces and spread in single layer on baking pan.
Drizzle olive oil over cauliflower and season with salt and pepper.
Bake at 450* until it is golden brown. (10-30 minutes)
In large saute pan, cook onions until translucent, add roasted red peppers and saute for an additional 3 minutes.
Begin cooking pasta according to package directions.
Carefully deglaze pan with Port (it will flame).
Add cream and Truffle Oil to pan and bring to simmer.
Taste check pasta for doneness, drain, and add along with cauliflower to pan. Toss to coat.
Garnish with grated parmesan and chives.