Cauliflower Alfredo Pasta
Good cheese, good vegetables, good pasta. What more could you need? These quick creamy noodles rely on one thing: a stellar homemade Alfredo sauce. Butter, cream, and cheese get you there, anchored by the musky aroma of nutmeg. Adding cauliflower to the boiling pasta in the last few minutes of cooking results in a lighter, glossier final sauce.
Serve with an arugula salad, dressed simply with lemon juice, salt, pepper, crushed red pepper, extra-virgin olive oil, and more grated cheese for a complete, satisfying meal.
Ingredients:
- Salt and pepper
- 8 ounces dried short pasta, such as fusilli, rigatoni, or cavatappi
- 1/2 small head cauliflower, florets and stems cut into bite-size pieces (about 3 cups / 10 ounces)
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 3/4 cup heavy cream
- 1 1/2 ounces (about 1/2 cup) grated Parmigiano-Reggiano, plus more to taste
- Freshly grated nutmeg
- Finely chopped chives or scallions, for topping
- Ricotta, lemon wedges, or arugula, for serving (optional)
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
- In the last 3 minutes of cooking, add the cauliflower to the boiling pasta water.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and cauliflower. Return them to the pot.
- Meanwhile, in a small saucepan over medium heat, melt 1 tablespoon of butter. Add the shallot and cook, stirring frequently, until softened, about 2 minutes.
- Add the heavy cream, reduce the heat to low, and cook without boiling, stirring occasionally, until warmed through and slightly thickened, about 2 minutes.
- Stir in the grated Parmigiano-Reggiano and 1 tablespoon of butter. Taste and season with salt, pepper, freshly grated nutmeg, and more cheese as needed.
- Scrape the sauce into the pot with the cooked pasta and cauliflower. Splash in some of the reserved pasta water as needed to thin out the sauce.
- Add the remaining 1 tablespoon of butter. Over medium heat, toss everything until the sauce thickens slightly and clings to the pasta.
- Taste once more and season with salt if necessary.
- Serve immediately with a generous sprinkling of chopped chives.
- Optionally, enjoy with dollops of cool ricotta, a squeeze of fresh lemon, or a handful of arugula on top for extra freshness and flavor.
Total time: 30 minutes
Serves: 2
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