20 min active30 min total3 servings

Calabrian Chile Butter Noodles with Cauliflower

Mild Calabrian chiles infuse bright color and flavor into this quick weeknight pasta, creating a luscious sauce to coat the strands. Toss in roasted cauliflower and top with toasty croutons.

Ingredients Included

  • Par-baked baguettes
  • Cauliflower
  • Garlic
  • Parsley
  • Calabrian chile butter
  • Spaghetti
  • Grated Parmesan cheese

You'll Need

  • Salt
  • Olive oil
  • Chile flakes (optional)
Allergen Note: Contains milk, wheat.

Step 1

Bring a pot of salted water to a boil. Tear half of one of the baguettes into bite-size pieces. Core and cut about 3 cups of the cauliflower into bite-size pieces, reserving the rest for another use. Slice 2 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves.

Step 2

In a frying pan over medium heat, warm 2 tablespoons olive oil. Add the torn baguette, season with salt and pepper, and toast until golden, stirring occasionally, about 5 minutes. Transfer to a plate and set aside.

Step 3

Return the pan to medium heat, and melt 3 tablespoons of the chile butter. Add the cauliflower and sauté until browned and softened, 5 minutes. Add the garlic and stir until fragrant, 1 minute longer. Remove from heat.

Step 4

Add half of the spaghetti to the boiling water and cook until al dente, 7 minutes or 1 minute less than the package instructions. Drain the spaghetti, reserving ½ cup of the pasta water.

Step 5

Add the spaghetti to the pan with the cauliflower, along with the reserved pasta water, the remaining chile butter, and ¼ cup of the cheese, and toss to coat. Season to taste with salt.

Step 6

Heap the pasta and cauliflower on plates, and top with the crumbs and parsley. Sprinkle with the remaining cheese and chile flakes, if you want a kick, and serve warm.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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