Cauliflower is having a moment and we can’t get enough. This creamy cauliflower sauce pasta boasts yummy green peas, crunchy snap peas and is topped with bread crumbs for added texture. Enjoy with your favourite glass of white.
- Total time 30 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In large pot of boiling water, cook cauliflower until tender, about 8 minutes. Using slotted spoon, transfer to bowl. In same pot, cook pasta according to package directions, adding frozen peas and snap peas during last minute of cooking; reserving 1 cup of the cooking liquid, drain.
Meanwhile, in small skillet, heat oil over medium heat; cook bread crumbs, stirring often, until browned, about 3 minutes. Transfer to bowl; let cool. Stir in 2 tsp of the Parmesan.
Meanwhile, in large skillet, melt butter over medium-low heat; cook onion and garlic until very soft, about 10 minutes. Add cauliflower, cream, salt and pepper; bring to boil. Transfer to blender. Add reserved cooking liquid and remaining 3/4 cup Parmesan; purée until smooth.
Toss pasta mixture with cauliflower sauce to coat. Divide among plates; sprinkle with bread crumb mixture.
Test Kitchen Tip: Start checking the pasta two minutes before the package indicates; check every 30 seconds until al dente.
Makes 4 to 6 servings.
Nutritional facts PER EACH OF 6 SERVINGS: about
- Fibre 5 g
- Sodium 617 mg
- Sugars 6 g
- Protein 14 g
- Calories 433
- Total fat 19 g
- Potassium 433 mg
- Cholesterol 48 mg
- Saturated fat 11 g
- Total carbohydrate 53 g
%RDI
- Iron 22
- Folate 87
- Calcium 13
- Vitamin A 23
- Vitamin C 83
