Matt Preston’s super-cheesy cauliflower pasta is ready in 20 minutes
Prep
10m
Cook
20m
serves
4
This cheesy, easy pasta dinner from Matt Preston is ready in just 20 minutes. It combines hearty, healthy chunks of cauliflower with the smooth creaminess of bocconcini, the savoury punch of parmesan and a salty kick of crispy prosciutto.
For fast pasta recipes like these, remember to undercook your pasta slightly (like two minutes less than the packet instructions), as you want it to suck up some of the pan juices when it gets tossed with the pasta sauce.
Ingredients (9)
- 1 small (600g) cauliflower, broken into florets
- 500g orecchiette pasta (substitute conchiglie or cavatelli)
- 1/3 cup (50g) pine nuts
- 100g sliced prosciutto
- 1 tbs extra virgin olive oil
- 1 cup (250ml) warm milk
- 2/3 cup (50g) finely grated parmesan
- 220g tub bocconcini, drained, torn
- Snipped chives, to serve
Method
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1.Bring a large saucepan of salted water to the boil. Add cauliflower and boil for 6 minutes. Using a slotted spoon, remove cauliflower and drain on paper towel. Add pasta to boiling water and cook for 2 minutes less than packet instructions. Drain pasta and return pasta to pan to keep warm.
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2.Meanwhile, cook pine nuts in a large frypan over medium-high heat, tossing occasionally, for 3-4 minutes, until toasted. Set aside. Add prosciutto to pan and cook for 1-2 minutes each side, until crisp. Set aside. Heat oil in the same pan over medium-high heat. Add 1½ cups of cauliflower florets and cook, tossing occasionally, until golden. Set aside.
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3.Place remaining florets in a heatproof blender with the milk and parmesan and whiz until smooth. Pour over the drained pasta. Stir through bocconcini. Season with salt flakes and lots of freshly ground black pepper.
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4.Serve garnished with crispy prosciutto, golden cauliflower florets, pine nuts and chives.
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