Creamy cauliflower and hazelnut pasta
A very tasty and nutty pasta with a creamy cauliflower salsa. Perfect for any occasion.
Servings 4
Ingredients
- 500 gr cauliflower
- 50 gr hazelnut
- 380 gr spaghetti or other pasta
- 150 ml milk
- 1 clove garlic
- salt and pepper to taste
- parmigiano
- bacon or pancetta or italian sausage optional
Instructions
- Wash and cut the cauliflower into pieces.
- Bring a pot of water to boil to cook the pasta.
- Cook the cauliflower with the garlic, milk, salt and pepper on medium-low heat for 5-10 minutes, covered with a lid.
- When the water start to boil, add the pasta and cook according to the instructions on the package.
- When the cauliflower is tender, remove half of it and put it in a blender with the hazelnut and the parmigiano. If you like a garlicky taste, you can blend the garlic along with the nuts and cauliflower. Otherwise discard the whole clove.
- Blend until smooth, and add some more milk if the mix is too thick.
- At this point, you can add to the pan pancetta, bacon or sausage cut into small pieces, cook for 5 minutes.
- Put the cream back into the pan with the rest of the cauliflower. If the sauce is too thick, add some of the reserved cooking water.
- When the pasta is cooked, set aside a cup of the boiling water and then drain the pasta.
- Add the pasta to the pan with the cauliflower sauce and stir gently on low heat.
- Serve with a sprinkle of parmigiano and black pepper.
