Creamy cauliflower pasta

Creamy cauliflower pasta

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / person: 663 kcal
, Fat: 21 g
, Carbohydrate: 93 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roasted cauliflower

2 tbsp olive oil
1 garlic clove, squeezed
150 g cauliflower, finely chopped
¼ bunch parsley, finely chopped

Sauce

2 tbsp olive oil
1 onion, coarsely chopped
1 garlic clove, coarsely chopped
300 g cauliflower, cut into florets
3 ½ dl water
1 lemon, the whole juice
2 tbsp white almond cream
¾ tsp salt

Bucatini

500 g spaghetti
salted water, boiling
salt and pepper to taste
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How it's done

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Roasted cauliflower

Heat the oil in a non-stick frying pan, briefly sauté the garlic, add the cauliflower and parsley, stir fry for approx. 5 mins.

Sauce

Heat the oil in a pan. Add the onion and garlic, sauté. Add the cauliflower and cook briefly. Add the water, lemon juice and almond butter, season with salt. Cover and simmer for approx. 20 mins., puree.

Bucatini

Cook the pasta in boiling salted water until just al dente. Drain the pasta, retaining approx. 100 ml of the cooking water. Mix the pasta into the cauliflower sauce, mix in the reserved cooking water, stir, season. Sprinkle the crispy cauliflower on top before serving.

Good to know
Tip: Use Bucatini instead of Spaghetti.

How-tos

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