Creamy Pasta with Cauliflower – Neapolitan Style
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
572 kcal
-
Course
Main Course
-
Cuisine
Italian
Creamy Pasta with Cauliflower – Neapolitan Style
Report
Pasta with Cauliflower is a warm, comforting dish that’s perfect for fall. It’s an easy and traditional Italian recipe from the Neapolitan region.What makes this dish special is how the pasta is cooked. Instead of boiling it separately, the pasta is cooked directly in a pot with the cauliflower, similar to how you would cook risotto.
Share:
Ingredients
- 300 g pasta 10 oz of short medium size pasta (I chose medium size shells)
- 800 g cauliflower 1 ¾ pound
- 2 cloves garlic
- 1 teaspoon oregano
- 3 tablespoons olive oil extra virgin
- 150 g parmigiano reggiano 1 ½ cup, grated
- salt to taste
- pepper to taste
- 400 ml water 1 ¾ cup, hot
Instructions
- Start by cleaning the cauliflower. Remove the large outer leaves and any parts that don’t look good. Then cut the cauliflower into smaller pieces, separating the florets from the stem. Keep the florets with just a bit of stem attached. Rinse everything well to get rid of any dirt or impurities.
- In a large pan, heat some extra virgin olive oil over medium heat. Add the garlic cloves, which should be peeled and gently crushed, and let them cook for about two minutes until they becomes fragrant.
- Now, add the cauliflower florets to the pan. Season them with salt, pepper, and a pinch of oregano. Pour in about 200 ml of very hot water, then cover the pan and let the cauliflower cook on low heat for around 20 minutes, allowing it to soften and absorb all the flavors.
- Stir the cauliflower from time to time. As it cooks, gently mash it with a fork to help it turn into a creamy sauce. This step will give your dish that smooth, velvety texture.
- After the cauliflower has cooked for about 20 minutes, pour in another 200 ml of hot water.
- Now add the pasta directly into the pan. Let everything simmer, uncovered, for 8-10 minutes until the pasta is al dente and the sauce is creamy. Be sure to stir occasionally and add more hot water if needed, but do so gradually.
- Once the pasta is cooked and the sauce is creamy, turn off the heat. Add some grated Parmigiano Reggiano cheese and a drizzle of EVO oil for extra flavor. You can sprinkle a little more oregano on top. Serve the pasta with cauliflower hot and enjoy it Neapolitan style!
Nutrition Information
Show Details
Serving
100g
Calories
572kcal
(29%)
Carbohydrates
68g
(23%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
26mg
(9%)
Sodium
671mg
(28%)
Potassium
812mg
(23%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
302IU
(6%)
Vitamin C
97mg
(108%)
Calcium
518mg
(52%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 572kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 26mg | 9% |
| Sodium | 671mg | 28% |
| Potassium | 812mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 97mg | 108% |
| Calcium | 518mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
