Cauliflower Pasta Sauce
A hearty, rustic pasta dish, ready for the table in 30 minutes - serve with a good helping of fresh grated Parmesan cheese.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
- 16 ounces frozen cauliflower
- 4 cups chicken or vegetable stock
- 4 cloves garlic chopped
- 1 tablespoon fresh basil chopped
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 pound small pasta
- Plenty of Parmesan or pecorino romano cheese
Brown the garlic in a large saucepan with the olive oil or fry. As soon as it starts to brown, add about a cup of the chicken stock so the garlic doesn't burn.
Add cauliflower, basil, salt & pepper and then add just enough stock to cover the cauliflower. Bring to a boil. Once it comes to a rapid boil, lower the heat to medium heat and let simmer for 20 minutes or until the cauliflower is soft enough to mash with a potato masher.
If it seems too thick add a bit more stock little by little until it’s the desired consistency.
Serve over pasta topped with grated Parmesan or pecorino romano.
Calories: 382kcal | Carbohydrates: 62g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 0.9mg | Calcium: 24mg | Iron: 1.4mg