We had some veggies we needed to use up today and I had no idea what to do with them. We had brocoflower, red onion, mushrooms and some half and half to use before they went bad. So I thought I could come up with a pretty tasty pasta dish.
I ended up roasting the brocoflower first. Here is my recipe for roasting the brocoflower:
One head brocoflower
3 tbsp. Olive oil
Preheat oven to 450°. Coat brocoflower florets with oil then add spices to taste. Mix well. Roast for about 25 minutes stirring occasionally.
This was so good we almost wanted to eat the brocoflower by itself!
Here is the rest of the of the recipe:
1/2 package sliced mushrooms
1/2 diced red onion
1 c. Half and half
In saute pan, cook mushrooms and onion for about 3 minutes then add spices to taste. Cook until mushrooms are tender and add half and half. Heat until mixture begins to bubble and becomes slightly thick.
Meanwhile, cook the egg noodles per package instructions and drain.
When sauce is done add brocoflower then pour over noodles.
The start of this meal was really the roasted brocoflower. If you don’t have brocoflower or don’t like it then you can always use cauliflower. Chicken would also be a great addition to this meal but seemed unnecessary with the roasted brocoflower.
I hope you enjoy the roasted brocoflower if not the rest of this interesting meal!