Pasta with Cauliflower Cream

Creamy cauliflower pasta is a comforting and hearty dish, perfect for cold days or when you want something light yet substantial. Here’s how to prepare this delicious first course.

Ingredients

• 400 g pasta (penne, rigatoni or a shape of your choice)
• 1 medium cauliflower
• 2 garlic cloves
• Extra virgin olive oil to taste
• 100 ml cooking cream or milk for a lighter version
• Salt and pepper to taste
• Nutmeg (optional)
• Grated parmesan for serving
• Pasta cooking water to taste
• Chopped parsley for garnish (optional)

Preparation

1. Clean the cauliflower by removing the outer green leaves and cut it into small florets.
2. Bring a pot of salted water to a boil and cook the cauliflower until very tender, about 15-20 minutes.
3. Meanwhile, in a large skillet, sauté the crushed garlic cloves with a little extra virgin olive oil until golden. Then remove and discard the garlic.
4. Drain the cauliflower but reserve some of the cooking water.
5. Place the cauliflower in the skillet with the garlic-infused oil and add the cream or milk.
6. Blend everything with an immersion blender until smooth. If needed, add a little cauliflower cooking water to reach the desired consistency. If you like, add a pinch of nutmeg.
7. Taste and adjust salt and pepper.
8. Cook the pasta in boiling salted water according to the package instructions for al dente.
9. Drain the pasta and reserve some cooking water.
10. Combine the pasta with the cauliflower cream, stirring gently and adding cooking water if needed to make it creamier.
11. Serve the plates with a sprinkle of grated parmesan and, if desired, chopped parsley.

Trivia

Cauliflower, the star of this dish, is a very versatile vegetable in the kitchen. Its cream can be used not only to dress pasta, but also as a base for soups and purées or as a sauce to accompany meats and fish. In addition, it is rich in vitamins C and K, making this dish not only tasty but also nutritious!