I promised a pasta recipe and there you go! You guys know I always stick to what I say…ok, almost always…
Anyway, I whipped up this pasta today for lunch in really no time and with very simple ingredients. Try this one soon.
Tonight I’ll be at the Chifan for Charity after party. ExpatCucina is one of the sponsors supporting this charity event. I hope we cam raise lots of money!
Back to the kitchen, let’s make this cauliflower pasta casserole, shall we?
Ingredients (serves 2):
- 2 cup cauliflower, diced
- 130 g bow-tie pasta (or any short cut)
- 1 tbsp extra virgin olive oil
- 1 tsp Italian herb mix
- salt and pepper
- 1/2 cup heavy cream (or bechamel sauce)
- 1/4 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
Wash the cauliflower and place it on a baking tray, drizzle olive oil, sprinkle 1 tbsp of Parmesan cheese, salt, pepper and the Italian herb mix
and bake at 180 C for about 40-50 min, or until cooked
Meanwhile cook the pasta according to package instructions
Dress it with about 3 tbsp of heavy cream, Parmesan cheese.
then add the roasted cauliflower
and the shredded mozzarella. Give it a stir
Move the pasta into a casserole dish
add the remaining heavy cream
sprinkle with the remaining Parmesan cheese and bake at 200 C for about 10-15 min.
Remove from the oven
Don’t let it cool down, this is best eaten nice and warm