Pasta with Cauliflower-Parmesan Butter
- Level: Easy
- Yield: 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 74
- Sodium
- 465
- Total: 15 min
- Active: 15 min
Ingredients
Kosher salt and freshly ground black pepper
12 ounces pasta
8 ounces frozen or fresh cauliflower florets, thawed if frozen
1/2 cup grated Parmesan
1 clove garlic
1 small shallot, roughly chopped
1 stick (8 tablespoons) unsalted butter, at room temperature
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.