Pasta in Cauliflower Cream Sauce
A sneaky vegetable filled white sauce that'll surprise you!
Ingredients
- 3 Tbsp Olive Oil
- 1 ½ Cups Chopped Cauliflower (3 inch florets) (200g)
- ½ Small Carrot (20g)
- 1 Cup Stock (or 1 stock cube mixed in 1 cup water)
- ½ Cup Water
- 4 large Garlic Cloves
- 1 small Onion
- ½ tsp Freshly Ground Black Pepper
- 1 tsp Oregano
- 1 tsp Red Chilli Flakes
- ¼ Cup Black Olives
- ¼ Cup Green Olives
- 1 Tbsp Parsley
Instructions
- Add 1 tbsp of olive oil to a small pot on medium heat.
- Add the chopped cauliflower and carrot to the pot and roast for two minutes.
- My stock was pretty salty so I didnt have to salt the vegetables but if yours isnt you can add 1/2 tsp of salt at this stage.
- Add the stock and water to the pot and bring to a simmer.
- Simmer for 15 minutes until the vegetables are very soft.
- Allow the vegetables to cool
- Strain the remaining stock and transfer the vegetables to a blender/mixer.
- Add the reserved cooking liquid gradually while blending until you get a creamy sauce. *
- Bring a large pot of water to a boil.
- Once at a rolling boil, generously salt the water and add your pasta to it. Stir thoroughly so that the pasta doesn't stick to the bottom of the pan.
- Once the pasta is cooked, drain and set aside. ***
- Finely chop the onion and garlic. **
- Add 2 tbsps of olive oil to a pan on medium heat.
- Once heated, add the onions and sauteé for 1 minute.
- Add the garlic and continue to sauteé for 2 minutes.
- Add the black pepper, chilli flakes and oregano to the onions and garlic and sauteé for 30 seconds
- Add the cooked pasta to the pan and mix until the pasta is coated well with the spices.
- Add the cauliflower pureé to the pan and bring to a simmer.
- Add the cheese and stir thoroughly till melted.
- Add the parsley, mix and turn off the heat.
- Plate up and enjoy with a sprinkling of parmesan and freshly ground black pepper!
Notes
Makes 1 cup of sauce
*You can add as much or as little of the liquid as you like. Ultimately you want to end up with a creamy sauce.
** I would highly recommend investing in a garlic crusher! Makes it so much easier and imparts a much stronger garlic-ky flavour to your foods.
*** Try to time this as your sauce is coming together.