Curried penne with cauliflower and peas

A very flavorful and unlikely mix of ingredients that combined to become something so substantially good. Another great recipe from the Family Health Cookbook.

Curried penne with cauliflower and peas (modified by me)

1/2 cup dried currants

1/4 cup dry white wine

1/4 cup fresh whole-wheat bread crumbs

3 tablespoons pine nuts

1/4 cup grated soy parmesan

2 tablespoons extra virgin olive oil

4 cups cauliflower florets

5 garlic cloves, minced

1 teaspoon curry powder

1 16-ounce can tomato sauce

1 cup vegetable broth

1/8 teaspoon dried red pepper flakes

1 cup frozen green peas

3/4 pound penne pasta

1 10-ounce can chickpeas, drained and rinsed

In a small bowl, soak the currants in the wine, about 30 minutes. In a small dry skillet, toast the bread crumbs and pine nuts over medium heat until golden and fragrant, 2-4 minutes, then spoon immediately into a small bowl. Let cool, then toss with the soy parmesan and set aside.

In a large skillet, heat the oil and cook the cauliflower, stirring over medium-high heat, until lightly colored, about 3 minutes. Add the garlic and the curry, and cook, stirring for 2 minutes. Add the currants and soaking liquid, tomato sauce, veggie broth, and pepper flakes. Simmer, uncovered, until the cauliflower is tender and the sauce is slightly reduced, about 10 minutes. Add the peas and simmer for 2 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 9 minutes. Drain well.

Toss the pasta with the sauce, chickpeas, and the breadcrumb mixture. Serve immediately. Makes 6 servings.

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