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Spaghetti with cauliflower, shiitakes, and chickpeas is an easy weeknight dinner that’s greater than the sum of its parts. This is the kind of thing I cook on the regular, almost always riffing.
I’m going to make a big effort to share more of our weeknight meals here from now on, and without any literary fanfare — because I think these are the kinds of recipes that most of us find useful, whether to follow exactly or to use for inspiration. You may have to contend with next-day photographs of leftovers like the one above so I can use natural rather than studio light, but I won’t tell if you won’t. All hail the microwave.
Psst…this spaghetti recipe is savory and satisfying and just happens to be vegan, at least until you douse it with grated cheese.
- 2 tablespoons olive oil, divided
- 1 medium yellow onion
- 6 cloves garlic
- Generous sprinkle of fine sea salt
- 1 pound thin spaghetti
- 10 ounces sliced shiitakes
- 1 medium head cauliflower, cut into small florets
- 3 tablespoons capers with 2 teaspoons brine
- 1 15.5 ounce can chickpeas, drained and rinsed
- 1 tablespoon fresh lemon juice
- Grated cheese, optional
- Fill a large lidded pot halfway with generously salted water and set on the stove to boil.
- In a wide skillet, heat one tablespoon of the olive oil over medium heat. Add the onion and garlic, sprinkle with salt, and cook, stirring occasionally, until softened.
- Meanwhile, cook the cauliflower in the pot of boiling water until tender, then remove with a slotted spoon. Return water to a boil and cook the spaghetti until al dente (one minute shy of package instructions).
- Add the shiitakes to the skillet with the onions and cook, stirring frequently, until lightly browned and cooked through. Use a metal spatula to lift them from the bottom of the pan if they start to stick.
- Pour in the capers and brine and cook for a moment, using the brine to loosen any browned bits from the bottom of the pan.
- Add the chickpeas and cook until warmed through.
- Drain the pasta and toss well with the remaining tablespoon of olive oil, the skillet ingredients and the lemon juice, as well as a few tablespoons of grated pecorino or parmesan if you like.
- Serve with additional grated cheese.
Amount Per Serving: Calories: 440Total Fat: 7.8gCarbohydrates: 77.7gFiber: 9.4gProtein: 17g