Roasted Cauliflower, Radicchio, and Swiss Chard Fettuccine

Serves: 4
Total TIME: 40 MINUTES

---

INGREDIENTS

• 1 head cauliflower, cut into florets

• 4 tablespoons olive oil, divided

• Salt and pepper to taste

• 1 teaspoon dried parsley

• 1/4 teaspoon red pepper flakes

• 2 shallots, finely chopped

• 3 cloves garlic, minced

• 1 small head radicchio, thinly sliced

• 4-5 stems Swiss chard, thinly sliced

• 8 oz fettuccine pasta

• 1/3 cup oat milk

• 1/3 cup vegan Parmesan cheese, grated, plus more for serving

---

RECIPE

1. Preheat the oven to 400°F (200°C).

2. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, salt, pepper, dried parsley, and red pepper flakes until evenly coated. Spread the seasoned cauliflower onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through cooking.

3. While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until softened.

4. Add the minced garlic to the skillet and cook for another minute until fragrant.

5. Stir in the thinly sliced radicchio and Swiss chard to the skillet. Cook for 5-7 minutes, or until they are wilted and tender.

6. Pour in the oat milk and vegan Parmesan cheese. Stir well until the cheese is melted and the mixture is creamy. Season with salt and pepper to taste.

7. In the meantime, cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside. Preserve 1/4 cup pasta water.

8. Once the cauliflower is roasted and the radicchio and swiss chard stems are cooked with the creamy sauce, combine them in the skillet with the cooked fettuccine. Add pasta water if desired. Toss gently to combine and heat through.

9. Serve your pasta with extra grated vegan Parmesan cheese.