4.8 from 12 votes
Creamy Cauliflower Capellini
A wonderfully fast dinner with a serving of vegetables that pleases little eaters. Cauliflower can be boiled in advance, or cooked quickly in the pasta water.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 people
Calories: 292 kcal
Course:
Main Course
Cuisine:
Vegetarian
Ingredients
- 2/3 cup light cream
- 2 cups cooked cauliflower florettes
- 1/3 cup ricotta
- 1/4 teaspoon sea salt
- 1/4 teaspoon Freshly ground white pepper
- 1 pinch fresh nutmeg
- 200 g capellini pasta (half a standard package)
Instructions
- Bring a large pot of salted water to a boil.
- Heat the cream in a medium saucepan and add the cooked cauliflower. Simmer the cream for a minute or two until the cauliflower is heated.
- Add cream and cauliflower to a blender and puree until smooth. Add the ricotta and blend again. Return the puree to the pan. Whisk in the salt, pepper, and nutmeg. Keep sauce hot while you cook the pasta.
- Boil the capellini for 3 minutes or according to package directions. Set aside 1/4 cup of the hot pasta water.
- Drain pasta, then toss with the creamy cauliflower sauce and the hot pasta water. Serve immediately.
Cup of Yum
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
41g
(14%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
32mg
(11%)
Sodium
187mg
(8%)
Potassium
301mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
295IU
(6%)
Vitamin C
24.1mg
(27%)
Calcium
78mg
(8%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 187mg | 8% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 78mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.