Antioxidant-Rich Purple Cauliflower and Broccoli Pasta

Season: June – October

Purple cauliflower, with its natural anthocyanin pigment, is not genetically modified and offers excellent antioxidant benefits. It’s packed with vitamin C to boost the immune system and fiber for digestive health, while also providing calcium, folate, potassium, and vitamin A. Broccoli complements this with its own array of antioxidants, including vitamins C and K and flavonoids, which help neutralize harmful free radicals and support overall health.

Servings: 4 persons

INGREDIENTS

400g mixed Quebec purple cauliflower and broccoli, chopped
1 medium onion (100g), chopped
3 cloves garlic (20g), chopped
250g pasta (around half a bag of pasta)
1/4 teaspoon black pepper
1 teaspoon salt
1/8 teaspoon hot chili powder (optional)
2 tablespoons vegetable oil
2 tablespoons pasta water

INSTRUCTIONS

1. Cook the pasta according to the package instructions. Before draining, reserve 2 tablespoons of the pasta water. Drain the pasta and set it aside.

2. In a large pan, heat 2 tablespoons of vegetable oil over medium heat.

3. Add the chopped onion and garlic to the pan, sautéing for 3-4 minutes until they become fragrant and softened.

4. Add the mixed cauliflower and broccoli to the pan, cooking for about 3 minutes.

5. Season with black pepper, salt, and a pinch of hot chili powder. Stir to combine.

6. Pour in the reserved pasta water and cook for another 3 minutes, allowing the vegetables to become tender and flavors to meld.

7. Add the cooked pasta to the pan, stirring well to ensure everything is evenly combined.

Serve and enjoy your hearty, flavorful cauliflower and broccoli pasta!