It came to me while I was on a long walk today. Nobody is around on this long President’s day weekend and I have the house to myself and dinner to cook for just myself. I can make anything I want! The vision started with sweet potatoes and the half a califlower and pangs of jealously when I thought back to my roomates’ pasta dinner earlier this week. Ahah! Gluten free pasta for dinner!
- 1 sweet potato, peeled and chopped
- 1/2 head of cauliflower
- 1 yellow onion
- 4 cloves garlic, diced small
- fresh thyme and basil, fresh or ground sage
- 1/2 cup lowfat cottage cheese
- 8 ounces rice pasta (I used Tinkyada Brown Rice pasta with rice brain)
- grated parmesan
- 4 tablespoons olive oil
- 2 tablespoons white wine
- salt and pepper to taste
Roast sweet potato, califlower, thyme, basil, sage, fresh ground pepper and salt with olive oil until soft. Meanwhile, set pot of water to boil. Sautee onion and garlic in olive oil and white wine covered until translucent. Mix roasted veggies, onion and garlic mix and cottage cheese in a bowl. Add pasta and 1/2 cup of pasta cooking water. Mix in pasta and serve with grated cheese and fresh parsley if you have it.