Pasta with Cauliflower

A traditional home-style pasta dish where cauliflower becomes tender and creamy, creating a rich and comforting sauce with simple pantry ingredients.

Portata first course

Cucina napoletana

Keyword pasta with cauliflower, cauliflower pasta, comfort food, vegetarian pasta, Italian pasta recipe, cauliflower sauce

Preparazione 15

Cottura 30

Tempo totale 45

Calories 430kcal

Ingredienti

1 medium cauliflower about 800 g
320 g pasta mezzi tubetti, ditalini, or mixed pasta
3 tbsp extra virgin olive oil
1 garlic clove
2 anchovy fillets optional
50 g grated Parmigiano Reggiano
Fresh parsley chopped
Salt to taste
Black pepper to taste

Istruzioni

Clean the cauliflower and cut it into small florets.
Bring a large pot of salted water to a boil and cook the cauliflower for about 10 minutes until tender.
Remove the cauliflower with a slotted spoon, reserving the cooking water.
In a large pan, heat the olive oil and lightly brown the garlic.
Add the anchovies, if using, and stir until dissolved.
Add the cauliflower and cook for 5–10 minutes, mashing part of it with a fork to create a creamy sauce.
Cook the pasta in the reserved cauliflower water until al dente.
Reserve a little cooking water and drain the pasta.
Add the pasta to the pan and toss with the cauliflower, adding cooking water as needed.
Stir in the grated Parmigiano, black pepper, and chopped parsley.
Serve hot.

Note

For a more traditional variation, finish the dish with toasted breadcrumbs instead of cheese. Some families also add a pinch of chili pepper for extra flavor.