Spring Veggie Pasta with Creamy Cauliflower Sauce
This spring veggie pasta dish made with seared mushrooms, tender asparagus, and a creamy cauliflower sauce, is easy enough for everyday but absolutely delicious.
Tiffani Faison’s Spring Veggie Pasta with Creamy Cauliflower Sauce
Photo Credit : Adam Detour | Food Styling: Chantal LambethThis spring veggie pasta dish made with seared mushrooms, tender asparagus, and a creamy cauliflower sauce, is easy enough for everyday but absolutely delicious.
Yield:
4 servingsIngredients
1 tablespoon plus 2 tablespoons salted butter
1 cup sliced mushrooms (any type)
Kosher salt, to taste
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, thinly sliced
1 tablespoon fresh thyme, chopped
3 cups chopped cauliflower
4 cups milk
1 cup shelled peas (thawed if frozen)
½ cup chopped asparagus (tender green parts only)
3 cups orecchiette pasta, cooked and cooled
2 tablespoons minced chives
Freshly ground black pepper
Freshly grated Parmesan
Instructions
In a small frying pan over medium-high heat, melt 1 tablespoon of butter and sear the mushrooms until nicely browned and crisped at the edges on one side, 4 to 5 minutes. Season to taste with salt. Stir the mushrooms and continue cooking until golden brown all over, 3 to 4 more minutes. Set aside.
In a 4-quart saucepan over medium-low heat, add butter and oil. When the butter has melted, add the onion, garlic, and thyme and cook, stirring occasionally until soft, about 6 minutes. Add the cauliflower and milk, increase heat to medium high and bring just to a boil, then reduce to medium-low and simmer until the cauliflower is soft enough to fall apart, about 20 minutes.
Using a standing or immersion blender, puree the cauliflower mixture until completely smooth, then season with salt to taste. Return the sauce to the pot and set over medium-low heat. Add the peas and asparagus and simmer until just tender, about 4 minutes. Meanwhile, reheat the mushrooms over medium-high heat in the frying pan for about a minute. Add the pasta to the saucepan and stir to warm through, gently breaking up any pasta stuck together. It may initially seem like too much sauce for the pasta, but the sauce will thicken. Season to taste, and arrange in a serving bowl. Garnish with the seared mushrooms, chives, black pepper, and plenty of Parmesan.
