Today I make a pasta different from what I’m used to. I experiment with cauliflower to make a delicious bessamel textured cream and mix it with sautéed onions and mushrooms.

Super alternative if you want to add vegetables to your diet and to the festive table!


  • 1 cauliflower
  • 400 gr fusilli pasta
  • 5 ml truffle oil
  • 250 gr mushrooms, coarse (whatever kind you prefer)
  • 2 white onions
  • 50 gr sundried tomatoes
  • 1 tsp. paprika smoked
  • 1 tsp. tabasco
  • 1 tsp. curry
  • 1 tbsp. black sesame
  • olive oil for sauteing
  • salt
  • pepper


  • Wash cauliflower, break into tassels and boil in salted water.
  • Once it is boiled it is pulverized with an immersion blender until it has a cream texture.
  • Add the truffle oil, tabasco, paprika, curry and salt to the cauliflower and mix.
  • Boil the fusilli until it is al dente
  • Dice the onions and sauté them.
  • Add the mushrooms to the pan with the onion, once they get a golden color.
  • Once the mushrooms have lost their volume, pour the pasta into the pan and mix well.
  • Finally, add half of the cauliflower cream and mix.
  • Transfer the mixture to a non-stick pyrex.
  • Cover with the remaining cream of cauliflower and sprinkle with black sesame.
  • Bake for 30 minutes in a well preheated oven at 180 ° C or until it gets golden color.
  • We serve hot.

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