Pasta with cauliflower sauce

Pasta with cauliflower sauce

45 Min. Active
45 Min. Total
867 kcal per person
vegetarian
Nutritional value / person: Fat: 32 g, Carbohydrate: 105 g, Protein: 36 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Bowl
  • Colander
  • Cooking spoon
  • Frying pan
  • Measuring cup
  • Pan
  • Paring knife
  • Spatula
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cauliflower

700 g cauliflower
1 onion
1 garlic clove

Crumble

½ bunch flat-leaf parsley
2 tbsp olive oil
80 g panko breadcrumbs or regular breadcrumbs
4 tbsp grated Parmesan

Sauce

1 tbsp olive oil
3 ½ dl water
1 ½ dl single cream
½ tsp salt
80 g grated Parmesan

Pasta

500 g pasta (e.g. Linguine)
salted water, boiling
½ bunch flat-leaf parsley

How it's done

The kids can help at the marked areas .

Cauliflower

700 g cauliflower
1 onion
1 garlic clove

Break off the cauliflower florets. Chop the stalk into pieces. Peel and finely chop the onion and garlic.

Crumble

½ bunch flat-leaf parsley
2 tbsp olive oil
80 g panko breadcrumbs or regular breadcrumbs
4 tbsp grated Parmesan

Divide approx. 300 g of the cauliflower florets into even smaller florets. Tear the leaves off the parsley, chop finely. Heat the oil in a non-stick frying pan. Add the cauliflower, stir fry for approx. 3 mins. Reduce the heat, add the breadcrumbs, fry for approx. 2 mins. Add the parsley and parmesan, stir fry for approx. 2 mins.

Sauce

1 tbsp olive oil
3 ½ dl water
1 ½ dl single cream
½ tsp salt
80 g grated Parmesan

Heat the oil in a pan. Add the onion and garlic, sauté. Add the remainder of the cauliflower and cook briefly. Pour in the water and cream, season with salt, cover and simmer for approx. 20 mins., puree until smooth. Mix in the parmesan.

Pasta

500 g pasta (e.g. Linguine)
salted water, boiling
½ bunch flat-leaf parsley

Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta, mix the pasta and reserved cooking water into the cauliflower sauce. Tear the leaves off the parsley, chop finely. Plate up the pasta, , scatter the parsley and crumble on top.

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