Pasta With Cauliflower
A hearty, rustic pasta dish, ready for the table in 30 minutes - serve with a good helping of fresh grated Parmesan cheese.
Servings 6 servings
Calories 382
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic chopped
- 16 ounces frozen cauliflower
- 2½ cups chicken or vegetable stock
- 1 tablespoon fresh basil chopped
- salt & pepper to taste
- 1 pound pasta
- freshly grated Pecorino Romano Cheese or Parmesan to serve
US Customary - Metric
Instructions
- Brown the garlic in a large saucepan with the olive oil or fry. As soon as it starts to brown, add about a cup of the chicken stock so the garlic doesn't burn.
- Add cauliflower, basil, salt & pepper and then add just enough stock to cover the cauliflower. Bring to a boil. Once it comes to a rapid boil, lower the heat to medium heat and let simmer for 20 minutes or until the cauliflower is soft enough to mash with a potato masher.
- If it seems too thick, add a bit more stock little by little until it’s the desired consistency. Taste for seasoning and add salt as needed.
- Serve over pasta topped with grated Parmesan or pecorino romano.
Notes
- Cook the garlic until fragrant. If it browns too much and burns, it will become bitter, so be ready with the stock.
- You can easily make this pasta sauce vegetarian, simply swap the chicken stock with vegetable stock.
- Add white beans for a filling option that works really well with this dish.
- Use dried herbs if you don’t have any fresh on hand.
- Finish the sauce with a splash of white wine vinegar before adding to pasta to elevate the flavors.
Nutrition
Calories: 382 | Carbohydrates: 62g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 0.9mg | Calcium: 24mg | Iron: 1.4mg