Servings
Font
Back
5.0 from 6 votes

Creamy Pasta with Cauliflower – Neapolitan Style

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 572 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. After the cauliflower has cooked for about 20 minutes, pour in another 200 ml of hot water.
  6. 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.
  7. 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

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

% 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.