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Aromatic, flavourful and satisfying pasta meal. Just a HANDFUL to cook in 30 minutes or less.
For a dedicated post...refer to:
http://www.foodessa.com/2010/05/cauliflower-mushroom-farfalle-pasta.html
Ingredients
- >>(American / Metric measures)<<
- . 1 large onion chopped (Spanish or Vidalia preferred)
- . 1 container (~10) mushrooms
- . 3 Tbsp. (45ml) each: olive and vegetable oils
- . 1 red bell pepper
- . 1 small head of cauliflower (cut in florets)
- . 1 big garlic clove
- . 1/8 cup (30ml)of Sherry (fortified wine)
- . 16 Kalamata olives (pitted)
- >>Seasonings:
- . 1 tsp. (5ml) of sea salt
- . 1/2 tsp. (2.5ml) of garlic powder
- . 1/4 tsp. (1ml) each of these dried herbs: basil, oregano, marjoram, tarragon, rosemary
- > Note: As mentioned before...there's no need to panic if you don't have all of these on hand. Substitute within good judgement.
- . 1 lb. pkg. (500gr) bowtie 'Farfalle' pasta (or other type: 'Penne' or 'Rotini' will do)
- > Garnish: grated Parmigiano and / or pecorino Romano cheeses
- Note: do not forget to reserve 1 cup of pasta water
Directions
- . Prepare a big pot filled 3/4 of the way with water. Set aside
- . Dry clean the mushrooms with a paper towel and slice. Set aside
- . Peel and chop the onion. Set aside. Repeat by chopping the red pepper. Set aside. Same for the garlic clove.
- . In a big high skillet / pan...set the heat to medium-high...add and sauté the mushrooms for about 2-3 minutes. Take out and set aside.
- . Add the oils...then the chopped onions. Sauté and caramelize for about 10-15 minutes while you prepare the rest.
- . Cut away the florets from the stem of the cauliflower (which can be chopped in small pieces)...wash and drain. Set aside.
- . De-pit the kalamata olives...slice off each ends and sides. Set aside.
- >>. Back to cooking: Add the garlic, red pepper...sauté for about 2 minutes. Add the cauliflower florets...toss into the mixture. Sauté for about 5 minutes...at this point pour the Sherry. As you witness the evaporation...wait a , add the seasoning and then cover with the lid slightly ajar.
- >>. Meanwhile, turn on the heat to start boiling the pasta. Add 1tsp. (5ml) of sea salt (optional). Start boiling the pasta. Very important for later: Remember that at 3/4 of the way through cooking...you'll have to hand strain the pasta into the cauliflower mix...adding to that, the reserved pasta water.
- . Right before starting to add the pasta...put the mushrooms back in and add the olives.
- . With a slotted spoon or strainer, take out the pasta as you add it into the mix. Toss and envelop the pasta with the flavours. Add the reserved water over top...and cover at medium-high heat. When the water has dried up...it's a sign that the flavours have seeped in while the pasta finished its cooking process.
- . Add some grated cheeses and it's ready to serve. Buon Appetito. Flavourful wishes...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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