Name: The Fridge Scavenger's Tomato and Cauliflower Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Celery, sliced - 1 stalk; Olive oil - 3 tablespoons; Onion, quartered - 1; Garlic, chopped - 1 clove; Cauliflower, cut into small florets - 1 head; Whole peeled tomatoes, drained and mashed - 1 (28 ounce) can; Dried sage - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Chicken broth, or as needed (Optional) - 2 tablespoons; Linguine pasta - 1 (8 ounce) package; Grated Parmesan cheese - 1 cup

Ingredients for - The Fridge Scavenger's Tomato and Cauliflower Pasta

1. Celery, sliced 1 stalk

2. Olive oil 3 tablespoons

3. Onion, quartered 1

4. Garlic, chopped 1 clove

5. Cauliflower, cut into small florets 1 head

6. Whole peeled tomatoes, drained and mashed 1 (28 ounce) can

7. Dried sage 1 teaspoon

8. Salt and ground black pepper to taste 1 teaspoon

9. Chicken broth, or as needed (Optional) 2 tablespoons

10. Linguine pasta 1 (8 ounce) package

11. Grated Parmesan cheese 1 cup

How to cook deliciously - The Fridge Scavenger's Tomato and Cauliflower Pasta

1 . Stage

Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.

2 . Stage

Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.

3 . Stage

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.

4 . Stage

Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.