Pasta in oil with cauliflower and parmesan
Votes: 8
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 616, total fat 29 G., saturated fats 18 G., proteins 19 G., carbohydrates 69 G., fiber 4 G., cholesterol 74 mg, sodium 465 mg, sugar 4 G.
Calories 616, total fat 29 G., saturated fats 18 G., proteins 19 G., carbohydrates 69 G., fiber 4 G., cholesterol 74 mg, sodium 465 mg, sugar 4 G.
This simple, vegetable-filled dish is ready in minutes and makes the whole family happy: kids who love pasta but aren't big on vegetables, and parents who want nothing more than to spend the afternoon cooking. Butter is seasoned with cauliflower and salted Parmesan cheese, then blended until smooth. Simply add as much as needed to the hot pasta, and a delicious dish is ready! Freeze any leftover butter for later use.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g of pasta
- 200 g frozen (defrost) or fresh cauliflower
- 0.5 tbsp. grated parmesan
- 1 clove of garlic
- 1 small shallot, coarsely chopped
- 110 g unsalted butter at room temperature
We recommend
Recipes with similar ingredients: shell pasta, cauliflower, Parmesan cheese, garlic
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente. Discard 0.5 cups of the cooking water, then drain the pasta in a colander and set aside. Do not wash the pot.
- Meanwhile, combine the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt, and some freshly ground black pepper in a food processor and pulse, stopping to scrape down the sides of the bowl as needed. Add the butter and continue pulse, stopping to scrape down the sides of the bowl as needed, until smooth.
Storage advice
Wrap the remaining cauliflower parmesan butter tightly in plastic wrap or transfer to a container, seal tightly, and store in the freezer for up to 2 months. - In the same saucepan, melt 4 tablespoons of butter with the cauliflower and Parmesan cheese over medium heat. Add the cooked pasta and toss to coat evenly and thin the sauce with the reserved pasta water, 1 tablespoon at a time, if necessary. Divide the pasta among bowls and season with salt and pepper to taste.
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