Pop the vegetables in the oven to roast while you cook the pasta, then stir it all together with zippy Asiago cheese and you’ve got a pasta dish that’s sure to become a new favourite. Serve a leafy green salad on the side.
Preheat oven to 425°F (220°C).
Place butter and oil in a 13- by 9-inch (33 by 23 cm) glass baking dish. Heat in oven for 3 minutes or until butter is melted.
Add cauliflower, tomatoes, garlic, rosemary, salt, pepper, smoked paprika (if using) and vinegar to baking dish and toss to evenly coat. Roast in oven for about 25 minutes or until cauliflower is tender and browned and tomatoes have split, stirring once.
Meanwhile, cook pasta according to package directions, until a dente (tender but firm). Drain well, reserving 1/4 cup (60 mL) of cooking water.
Stir pasta into vegetables in baking dish, mashing tomatoes slightly to release juice. Add reserved cooking water, a little at a time, to moisten pasta as desired. Stir in half of the cheese. Sprinkle remaining cheese on top and bake for about 5 minutes or until cheese is melted.