The pasta with cauliflower cream and sun-dried tomatoes is one of those dishes that surprise at the first taste: few ingredients, a very simple preparation and a result that conquers with creaminess and flavor.
The cauliflower, with its delicate sweetness, transforms into an enveloping velvety cream that embraces the pasta, while the sun-dried tomatoes add an intense and savory note, creating a perfect balance.
If you are looking for an easy and quick first course, but that does not give up on taste and genuineness, this recipe is for you! And if you love cauliflower cream, try it also in velvety version, maybe with crunchy croutons or a touch of anchovies for a more decisive flavor.
In short, a versatile and delicious recipe ready to become one of your favorites!
Don’t miss these other appetizing first courses based on cauliflower:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 337.07 (Kcal)
- Carbohydrates 49.74 (g) of which sugars 12.11 (g)
- Proteins 12.98 (g)
- Fat 11.98 (g) of which saturated 2.42 (g)of which unsaturated 1.15 (g)
- Fibers 8.51 (g)
- Sodium 881.96 (mg)
Indicative values for a portion of 13 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Cauliflower Cream and Sun-Dried Tomatoes
- 12.69 oz pasta
- 1 cauliflower
- 12 Sun-dried tomatoes
- 1 clove Garlic
- 1 bunch Parsley
- 3 tbsps Extra virgin olive oil
- as needed Milk
- as needed Salt
Preparation of Pasta with Cauliflower Cream and Sun-Dried Tomatoes
Prepare a pot with plenty of salted water and bring it to a boil.
Cut the sun-dried tomatoes into small pieces.
Clean the cauliflower and cut it into florets. Boil the cauliflower pieces for ten minutes in a pot with plenty of salted boiling water. After ten minutes, drain the cauliflower.
In a pan, sauté a clove of garlic in three tablespoons of oil. Add the cauliflower, a splash of hot water, and salt. Cook for a few minutes to let it flavor.
Transfer to a blender and add the milk. Then blend everything until you get a homogeneous and not too thick cream. If necessary, add a little water. Adjust the salt and season with a drizzle of raw oil.
Transfer to a blender and add the milk. Then blend everything until you get a homogeneous and not too thick cream. If necessary, add a little water. Adjust the salt and season with a drizzle of raw oil.
Meanwhile, cook the pasta in plenty of salted water. Cook al dente and pour into the sauce. Sauté for a few minutes and finish with the addition of chopped parsley and a little cooking water.
Now prepare the plates. Pour the cauliflower cream into a deep dish and add the dressed pasta, the remaining pieces of sun-dried tomatoes, and a sprinkle of parsley.
Storage
The pasta with cauliflower cream and sun-dried tomatoes is best consumed immediately, but you can store it in the refrigerator for 1-2 days in an airtight container. If the cauliflower cream becomes too thick, simply add a splash of water or some milk when reheating. It’s best to heat it in a pan over low heat to maintain creaminess. Freezing is not recommended, as the texture may change.
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FAQ
Can I prepare the cauliflower cream in advance?
You can prepare it in advance and store it in the refrigerator for 1-2 days. Before using, warm it slightly and add some water or milk if necessary to restore creaminess.
What type of pasta pairs best with this cream?
The cauliflower cream goes very well with short and ridged pasta shapes, like fusilli, penne, or mezze maniche, as they hold the sauce well. Spaghetti or tagliatelle are also a great choice for a more refined dish.
Can I replace sun-dried tomatoes with another ingredient?
Of course! If you don’t like sun-dried tomatoes, you can try olives, capers, or chopped nuts or hazelnuts for a crunchy touch.
