Tagliatelle with a cream of cauliflower

finished with mushrooms, sun-dried tomatoes and grana padano cheese

The creamy cauliflower sauce provides a beautiful contrast with the intense flavour of the mushrooms and the sweetness of the sun-dried tomatoes. It's quick, easy and perfect for any season!

Nice and quick!

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, tree nut, wheat, soya, gluten

Ingredients

Cauliflower

Mushrooms

Sun-dried tomatoes

Garlic

Grana padano cheese

Soy cream

Walnuts

Tagliatelle pasta

Ground nutmeg

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2895
692
13
4
130
19
23
24
10
677

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash all the vegetables. Soak the sun-dried tomatoes in hot water for 5 minutes. Separate the florets from the cauliflower and cut the softest part of the stem into pieces of 1cm. Cut the mushrooms into quarters and the sun-dried tomatoes in slices. Finely chop the garlic.

Boil plenty of water in a large pot and add salt to taste. Once the water boils, add the cauliflower and let it cook for 5-8 minutes until tender.

Heat 1 tablespoon of olive oil in a frying pan and sauté the mushrooms for about 3 minutes until golden brown on all sides. Add the sun-dried tomatoes and let it cook for another minute. Take them from the pan and set aside to garnish the plate later.

Remove the cauliflower from the pot. Keep the pot with hot water on the fire to cook the pasta later. Heat 1 tablespoon of olive oil in a frying pan and sauté the garlic for a few seconds. Add the cauliflower and salt to taste. Let it cook for 3 minutes. Place half of the vegetables and the soy cream in a mixing jar and blend it with a hand blender. Place it back in the pan and sprinkle it with nutmeg and pepper to taste.

Cook the pasta in the boiling water for 8 minutes. Drain the water and reserve 1 cup of the cooking water. Place the pasta and the cooking water in the pan with the sauce. Mix it well, while stirring over high heat.