Easy Italian

Mushroom and cauliflower aglio e olio

Name: Mushroom and cauliflower aglio e olio pasta recipe
Yield: 4
Cuisine: /italian
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 1/4 cup marjoram leaves, plus extra to serve; 3 garlic cloves, thinly sliced; 200g baby king mushrooms, sliced; 700g cauliflower, cut into small florets; 300g dried strozzapreti; Grated pecorino, to serve; 50ml extra virgin olive oil; 1 1/2 cups stale ciabatta breadcrumbs; 1 garlic clove, crushed

Rate now

Jump to recipe

by delicious. team

delicious. team

Apr 08, 2022

A light, earthy pasta dish inspired by the cucina povera ('peasant cooking') of Joseph Vargetto, Maurice Terzini and Sylvester Terzini's childhoods.

1/2 cup (125ml) extra virgin olive oil
1/4 cup marjoram leaves, plus extra to serve
3 garlic cloves, thinly sliced
200g baby king mushrooms, sliced
700g cauliflower, cut into small florets
300g dried strozzapreti
Grated pecorino, to serve

Pangrattato

50ml extra virgin olive oil
1 1/2 cups stale ciabatta breadcrumbs
1 garlic clove, crushed

Method

1.

For the pangrattato, heat oil in a frypan over medium heat. Add breadcrumbs and garlic, season, and cook for 8-10 minutes, tossing, until golden. Set aside to cool.
2.

Place oil in a large saucepan over medium heat. Add marjoram and garlic and cook for 5 minutes or until fragrant. Add mushroom and cauliflower and cook for 6-8 minutes or until tender. Season to taste and set aside.
3.

Bring a large saucepan of salted water to the boil over high heat. Add pasta and cook for 12 minutes or until al dente. Reserve 3/4 cup (180ml) cooking water, then drain pasta. Add pasta and reserved pasta water to the mushroom mixture and toss to combine.
4.

Spoon pasta into serving bowls and top with pangrattato, pecorino and extra marjoram leaves, to serve.