Roasted Potato Cauliflower Pasta Recipe

Name: Roasted Potato Cauliflower Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small Yukon Gold potatoes; 1 medium onion, cut into chunks; 6 cloves garlic; 4 sprigs fresh thyme; 3 sprigs fresh rosemary; 1/3 cup water; 1/2 cup extra virgin olive oil; salt and pepper to taste; 1 small head cauliflower, cut into florets; 1 (8 ounce) package dry penne pasta; grated Parmesan cheese for topping (optional)

Servings: persons

1 pound small Yukon Gold potatoes
1 medium onion, cut into chunks
6 cloves garlic
4 sprigs fresh thyme
3 sprigs fresh rosemary
1/3 cup water
1/2 cup extra virgin olive oil
salt and pepper to taste
1 small head cauliflower, cut into florets
1 (8 ounce) package dry penne pasta
grated Parmesan cheese for topping (optional)

1
Preheat oven to 375 degrees F (190 degrees C). Line a medium baking pan with heavy duty aluminum foil, and spray foil with cooking spray.
2
Place potatoes in the prepared pan. Mix with onion, garlic, thyme, and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminum foil.
3
Bake potatoes 30 minutes in the preheated oven, or until tender. Remove foil, mix in cauliflower, and drizzle with remaining oil. Cover, and continue baking 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C), remove foil, and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.
4
Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes, until al dente, and drain.
5
In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound small Yukon Gold potatoes, 1 medium onion, cut into chunks, 6 cloves garlic, 4 sprigs fresh thyme, and more.

Yes, Roasted Potato Cauliflower Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Potato Cauliflower Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions