1) Heat Oven to 425*F, On a rimmed backing sheet or in a lasagna pan, toss the cauliflower, red onion, salt and paper and oil, together, mix well. Roast stirring occasionally 20-30 Minutes or until vegetables are golden brown and tender.
2) Meanwhile, cook the pasta according to direction. Drain and return to the pot
3) Add the cream cheese to the pasta and stir to melt. If necessary you can add a bit of reserved pasta water, or a bit of milk to help get the creamy consistency you prefer. Add in the roasted vegetables and parmesan cheese and continue to stir to melt the cream cheese.
4)Serve with a sprinkle of parmesan cheese on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (694g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1430 (88%)|
|Amt Per Serving||% DV|
|Total Fat 158.9g||212 %|
|Saturated Fat 88.8g||444 %|
|Monounsaturated Fat 40.9g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 504.5mg||155 %|
|Sodium 1595.7mg||55 %|
|Potassium 1079.2mg||28 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 22.8g|
|Protein 32.2g||46 %|
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: 1630
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.