Pappardelle Pasta with Cauliflower, Red Pepper, Gorgonzola & Herbs

Episode: Pappardelle Pasta with Cauliflower, Red Pepper, Gorgonzola & Herbs Printer Friendly Version

Pappardelle Pasta with Cauliflower, Red Pepper, Gorgonzola & Herbs

Ingredients:                                                                                                                    4 servings

1-1/2 cups cauliflower florets
Half of a sweet red pepper, diced
1-1/2 Tbsp Extra Virgin Olive oil
5 oz. Gorgonzola cheese, diced
1 cup 35% cream
1 cup of vegetable stock
2-3 tbsp olive oil
1-2 cloves garlic, minced
1 tbsp chopped thyme
½ cup chopped flat-leaf parsley
10 oz. fresh pappardelle or other wide pasta
1/3 cup grated Parmesan cheese
Salt and pepper, to taste

 

Method

 Heat 2-3 tbsp olive oil in a large skillet. Add the cauliflower and red pepper to the pan and sauté for 1-2 minutes until cauliflower begins to soften; add the garlic, thyme and parsley and continue to sauté a few minutes being careful not to burn the garlic.  Add the vegetable stock and cream to the skillet and bring to a boil then immediately reduce the heat to a low simmer. Add diced gorgonzola and stir occasionally. Season with salt and pepper to taste.

In a separate large pot, bring water to a boil, add the fresh pappardelle pasta and ‘cook’ for 2-3 minutes, until al dente. Do not overcook. Drain, turn into the pan with the cauliflower & red pepper mixture and stir.  Grate fresh Parmesan cheese over the pasta and serve. .

 

Chef’s note:

Substitute the Gorgonzola with Feta or an herbed Goat cheese if the taste of Gorgonzola is too strong for your palate.Any number of vegetables tastes great in this dish; add zucchini, green peas, asparagus, fennel, or sweet onion.  Choose your favourite vegetables and make it your dish