In a small dry non-stick skillet, toast pignoli nuts until golden and set aside.
In same non-stick skillet add 1 tablespoon oil and toast the breadcrumbs until golden brown.
Set breadcrumbs aside to cool and then stir in grated cheese. Put this mixture aside.
In a large deep skillet or Dutch oven heat remaining 2 tablespoons oil and cook onion until soft about 5 minutes. Add garlic and cook about 2 minutes more. Add the cauliflower florets, tomato sauce, tomato paste, stock, dry sherry and currants. (If using raisins add at end of cooking time.) Bring to a simmer, cover and cook until cauliflower is tender, about 15-20 minutes. Remove from heat and stir in basil pesto. Adjust final seasoning with salt and pepper.
Meanwhile bring a large pot of water to a boil and add salt to taste. Cook pasta according to directions and drain.
Toss the pasta with the cauliflower sauce and serve in individual plates. Allow each guest to garnish with breadcrumb and cheese mixture, then top with pignoli nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8|
|Calories from Fat: 82 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 47.3mg||15 %|
|Sodium 807.3mg||28 %|
|Potassium 616mg||16 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 45.9g|
|Protein 13.1g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 335
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.