Cauliflower cream Pasta
This recipe is so easy it should be kept secret. Fast, tasty and inexpensive. An excellent dish for beginners. It is hard to make mistakes
- Prep Time 10 Minutes
- Cook Time 20 Minutes
- Total Time 30 Minutes
- Serves 4 People
- Calories 200 kcal
Ingredients
- 500 grams of cauliflower
- 400 grams of pasta (short and hollow)
- 50 grams of grated cheese (pecorino/parmesan)
- 50 grams of bread crumb
- 100 grams of bacon
- olive oil
Instructions
- Boil abundant water and add the florets
- Let them boil for about fifteen minutes, till tender
- Boil the pasta in the same water, after adding an abundant teaspoon of salt
- Blend the cauliflower, cheese and a ladle of cooking water
- bake your shredded baked crispy
- Toast the bread crumb in a pan with olive oil
- Mix the cream and the 'al dente' pasta. Add some cooking water (ladle) and olive oil (two spoons)
- Top off with bacon and breadcrumbs
Notes
You may use broccoli for this recipe. Or half broccoli half cauliflower. The color is truly exceptional. The recipe easily becomes vegetarian. Just leave the bacon out. Or substitute with chopped dried tomatoes. One may add some milk or even cream to the mixture. Know it does alter the taste. Cauliflower is rather delicate in taste and is easily altered. If that is the purpose when adding milk or cream, ok.The cream can be stored for a couple of days in the fridge. Better preparing it fresh. When boiling more cauliflower than needed for the recipe, use it for other purposes.
