Spaghetti with Cauliflower Cream and Spicy Breadcrumbs
You will be very surprised how delicious and creamy the sauce becomes in this dish. It is quite addicting yet is a healthy way to enjoy a ‘creamy’ style pasta.
Makes
Serving size
Ingredients
3 tablespoons extra-virgin olive oil
¾ teaspoon red pepper flakes
⅓ cup (20 grams) breadcrumbs, plain
⅓ cup parsley, chopped
½ cup (65 grams) cashews, raw, unsalted, roughly chopped
Pinch black pepper, freshly ground
½ cup (80 grams) shallot, thinly sliced (from 4 small shallots)
2 cloves garlic
1 cup water
½ head (428 grams) cauliflower, in florets
1-ounce (30 grams) pecorino Romano cheese, grated (about ⅓ to ½ cup)
1 tablespoon heavy cream
¾ pound linguini
Pinch black pepper, freshly ground
Special Equipment:
Blender or food processor
Instructions
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of olive oil and red pepper flakes. Reduce heat to medium-low for about 2 minutes. Pour 1 tablespoon of the chili oil in a small bowl and reserve.
- Add the breadcrumbs into the skillet with the remaining chili oil. Cook, stirring until breadcrumbs are golden, about 4 more minutes.
- Transfer breadcrumbs to a small mixing bowl. Stir in parsley and ¼ cup of chopped cashews; season with black pepper and reserve.
- Heat the same skillet over medium heat. Add the remaining 1 tablespoon of olive oil and the sliced shallot.
- Cook, stirring frequently, until the shallot is softened, about 3 minutes.
- Add the garlic and cook, stirring until fragrant, about 2 minutes more.
- Pour 1 cup water into the skillet. Add the cauliflower and bring to a boil.
- Reduce heat to medium, cover and cook cauliflower until tender, about 5 minutes.
- Transfer the cauliflower mixture into a blender, along with the cheese, heavy cream, remaining ¼ cup cashews, and reserved chili oil. Process until smooth and creamy.
- Cook the linguini following package instructions or until it is al dente or slightly chewy and not too soft. Reserve ½ cup pasta water and drain pasta.
- Return pasta to pot. Add a couple tablespoons of pasta water. Toss to coat pasta well. Add the cauliflower puree; season.
- Divide into 6 bowls (approximately 1 ½ cups). Sprinkle with breadcrumbs/cashew mixture.
Cooking Tip
Pasta water is key for creating a luxurious smooth pasta sauce. The water, which the pasta was cooked in, contains leftover starch from the boiling noodles. When this is added to the pan with your pasta and other ingredients, it causes the sauce to thicken and adhere to the pasta.
Recipe Contributed by FamilyCook Productions
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