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With today's recipe you have the option of staying halfway through. You can settle for doing the cauliflower pesto and use it to "season" your favorite pasta (propellers, macaroni, ribbons ...). But you can also go further and prepare a gratin pasta cake.
If you like the idea of the cake, I suggest you prepare it with some very fine pasta nests (I show it to you in a photo in the section preparation). If you can't find it, you can use thin spaghetti, respecting their cooking time.
We are going to use the varoma container to cook the cauliflower. Also a saucepan for cooking the pasta and, finally, the oven to gratin. But don't be scared by all this because the recipe itself is much simpler than it seems. Let's go there.
Baked pasta with cauliflower pesto
They are two recipes in one: we teach you how to make cauliflower pesto and prepare an original pasta cake.
- Ascen Jimenez
- Kitchen: Italian company
- Recipe type: pasta
- Calories: 380
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 250 g of long and thin pasta (if you choose the cake) or your favorite pasta if you make the pesto.
- 350 g of cauliflower (290 g for the pesto and 60 for later)
- 70 g of Parmesan in pieces (50 g for the pesto and 20 for the end)
- 40 g of extra virgin olive oil
- 30 g of roasted hazelnuts
- 8 g fresh parsley
- 1 garlic clove
- Sal Island
- Mozzarela
Plus:
- 300 g of water for cooking the cauliflower varoma
- Water for cooking pasta
- Sal Island
Preparation
We will start by cooking the cauliflower. We put the water and a little salt in the glass. We program 8 minutes, varoma temperature, speed 1.
We take advantage of this time to clean and chop the cauliflower and put it in the varoma container. When the water is boiling we put the covered varoma container in its position and program 20 minutes, varoma temperature, speed 1. If after those 20 minutes we see that it is still not well cooked, we program a few more minutes at the same speed and temperature.
Once the cauliflower is done, remove the varoma container from its position and let it cool. Meanwhile we wash and dry the glass.
We can take the opportunity to boil water in a saucepan. Today's pasta will only need 3 minutes to cook. When the water in the saucepan begins to boil we add the salt and when it boils again we put our pasta. After 3 minutes (which is the time it will take to make the pesto) it will be ready.
We also turn on the oven grill.
We put the parmesan in the glass and program 8 seconds, speed 10. We take out and reserve some grated cheese (about 20 g) that we will use at the end. To the 50 g of cheese that we have in the glass we add the hazelnuts. We program 5 seconds, speed 8.
Now add the parsley, garlic and 290 g of cauliflower (we reserve the rest for later). We program 10 seconds, speed 6.
We lower with the spatula what may have remained on the walls of the glass and add the olive oil. We program 4 seconds, speed 3.
We put the pesto in a large bowl. When the pasta is cooked, without draining it too much, we will put it in that same bowl. We stir so that everything is well integrated.
We pour the result into an oven-safe source. We put the cauliflower that we had reserved on top. We also put a few pieces of mozzarella on the surface and a little grated cheese.
Gratin with the grill function for about 10 minutes, or until we see that the surface begins to brown.
Decorate with fresh parsley and at the table!
Notes
If we are only interested in pesto, we will have to use another type of pasta: helices, tagliatelle, macaroni ... and not as fine as the one seen in the photo.
More information - Spaghetti with aromatic herbs
Adapt this recipe to your Thermomix model