Delicious, genuine and healthy, here is the pasta with cauliflower cream flavored with crunchy notes of savoy cabbage and dried tomatoes. Prepared with seasonal ingredients, this recipe is truly exquisite, with flavors that are enhanced and aromas that envelop the nostrils. But pasta with cauliflower cream is also a concentrate of antioxidant and anticancer properties. In fact, cauliflower is a precious source of glucosinolates and flavonoids, which counteract inflammation, free radicals and cellular degeneration. The cooking method chosen for cauliflower, which is steamed, preserves most of these compounds (Hwang et al, Curr Dev Nutr, 2019). To this are added the lycopene of dried tomatoes, another powerful anticancer, and the vitamin C of chili pepper, which strengthens our natural defenses. Enjoy your delicious and healthy meal!
300 grams of short durum wheat pasta
1 white cauliflower
3-4 savoy cabbage leaves
4 dried tomatoes in oil
1 clove of garlic
Extra virgin olive oil
Fresh chili pepper
Clean the cauliflower and cut it into florets. Steam the cauliflower. Chop the garlic and brown it in a large pan with a drizzle of extra virgin olive oil. Combine the cauliflower and a glass of water, stir and cook for a minute, then blend everything until creamy. Boil the pasta and drain it al dente. Meanwhile, separately, sauté the savoy cabbage leaves cut into strips and the sliced dried tomatoes in a drizzle of extra virgin olive oil for a few minutes. Once you have drained the pasta, pour it into the pan with the cauliflower cream and add the savoy cabbage and dried tomatoes. Let it cook for a minute. Distribute on plates and complete with the sliced chili pepper, serve.