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!
Ingredients
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- 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
Instructions
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- 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.
