Pasta with Cauliflower and Peas
Pasta with caramelized shallots, cauliflower, and peas
Equipment
- Stovetop
Ingredients
For the pasta sauce:
- 1 lb pasta cooked
- 2 shallots medium, chopped
- 2 cloves garlic
- 1 cup milk whole
- ½ cauliflower medium
- ½ peanuts roasted, ground
- 2 ozs butter unsalted
- 2 tbsp olive oil extra virgin
- 1 tsp paprika
- ⅓ cup sundried tomatoes julienne
- ½ cup green peas
- ½ tsp Italian seasoning
- ½ cup Parmesan cheese shredded
Instructions
How to make the Pasta with Cauliflower and Peas:
- Heat a Dutch oven. Sauté shallots in butter and olive oil for 4 minutes.
- Then, add the minced garlic and cauliflower florets and sauté for 4 minutes. Add the paprika, salt, and seasoning. Cool and grind with milk and crushed peanuts to make the sauce.
- Sauté the peas and sundried tomatoes for a minute in olive oil, add the cooked pasta, the sauce, and some extra milk if needed. Sauté and serve hot garnished with parmesan cheese.
Notes
Notes:
- If you prefer a creamier sauce, then cream would be a good substitute for milk.
- Peanuts are optional. Other nuts such as walnuts or pecans can be used.
Nutrition
Calories: 253kcalCarbohydrates: 24gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 16mgSodium: 883mgPotassium: 1114mgFiber: 6gSugar: 16gVitamin A: 973IUVitamin C: 56mgCalcium: 290mgIron: 3mg
