Creamy Cauliflower Pasta

    55 min

    A simple, yet totally scrummy cauliflower dish. Pasta is cooked with cauliflower in a creamy sauce. It's the perfect comfort food for the cold winter months.

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    Serves: 4 

    • 1 medium cauliflower, cut into small florets
    • 2 cloves garlic, chopped
    • 2 dried chillies, chopped
    • 4 tablespoons extra-virgin olive oil
    • 250ml chicken stock
    • 400g tomato puree
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground pepper
    • 250g large pasta shells
    • 300ml cream
    • cracked pepper to taste
    • grated Parmesan cheese to taste

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place oil in a cold frying pan with garlic and chilli. Heat until the garlic starts to sizzle. Add cauliflower and stock and bring to the boil. Cook until the cauliflower starts to soften.
    2. Stir in tomato puree, salt and pepper. Simmer until the cauliflower is tender.
    3. Meanwhile, cook pasta according to packet's instructions. Drain.
    4. To the cauliflower pan, add pasta and cream. Mix gently. Cook until the mixture starts to bubble (do not boil). Turn off heat. Cover and sit for at least 10 minutes. NOTE: The cream will colour slightly.
    5. Reheat the mixture again and repeat to bring out the flavours. Sprinkle with Parmesan and cracked pepper.

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