16 April 2010

pasta with a pureed pea and cauliflower sauce

pasta with a pureed pea and cauliflower sauce

I'm not sure what this dish started off as being, but it ended up as a pasta recipe. Actually, I had intended to make pasta all along, though it was the sauce that I came up with as I went.

Tomato sauces get a bit old after a time, and I wanted something a bit richer than a simple olive oil-garlic sauce with add ins. I've really been enjoying recipes with the addition of pureed vegetables and I figured I'd turn that into a sauce.

Admittingly, I wasn't altogether sure of what I was doing, and the thought of split pea soup atop pasta didn't really sound very appetizing. Really, doe that sound appetizing? Anyway. I also added some cauliflower that wasn't really enough to use on its own, and I seasoned the sauce with thyme, paprika, and white pepper. The white pepper flavor ended up being my favorite part because it contrasted the pea taste quite nicely. So I ended up using a higher amount of it than I would normally, so the taste was the prominent flavor, but not overpowering. Adjust to suit your own taste, though.

pasta with a pureed pea and cauliflower sauce

Confession: I haven't really felt like blogging much. I don't really feel like composing the picture to photograph, to then edit to blog about. Maybe it's a lack of enthusiasm for the recipe, or maybe I just want to eat without thinking too much about it. Maybe I'm going through a moon cycle. So, this wasn't even going to make it to the blog until I decided right after I dished it out to take a picture. The recipe wasn't written down as I went, but I think I'm gotten it all down from memory.

Does anyone else go through phases with their blogging? Whenever this happens I try and at least get 2-3 posts up a week just to maintain a rhythm.

Recipe after the jump




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pasta with a pureed pea and cauliflower sauce
recipe by Christina Provo

ingredients ~

1 large onion, sliced
3 large garlic cloves, coarsely chopped
2 tablespoons olive oil
1/4 head cauliflower, broken into florets
1 16 ounce pack of frozen peas
1 1/4 teaspoon dried thyme
1/2-1 teaspoon white pepper
1/2 teaspoon paprika
2 teaspoons kosher salt
1 1/2 cup chicken or vegetable broth, plus additional
1/4 cup sour cream
1/4 cup fresh parsley, finely chopped
16 ounces pasta
Mozzarella cheese

directions ~
  1. Bring a large pot of water to a boil with 2 teaspoons coarse salt.
    in a large skillet heat olive oil over medium heat. Once shimmering, add onions and garlic and saute for 2 minutes, stirring constantly. Add cauliflower florets and stir to coat, followed by frozen peas (break up any chunks before adding). Stir in thyme, 1/2 teaspoon pepper, paprika and salt; saute for 4 minutes. Pour chicken broth over contents of skillet. Bring to a boil, then reduce heat to maintain a steady simmer. Cover and cook for 10-15 minutes, or until cauliflower can be pierced easily.

  2. One cooked, puree pea mixture in batches in a blender. You will probably need to use more broth. Once mixture is all pureed, return to skillet and keep at a low simmer. Taste for seasoning, adjusting accordingly. Whisk in sour cream and parsley.

  3. When water in pot has reached a boil, cook pasta for two minutes less than stated cooking time. Stir in 1 cup pasta water into pea sauce, then add drained pasta to sauce and continue cooking until al dente. Serve with mozzarella cheese.


7 comments:

  1. Lovely dish. Cauliflower, peas, garlic, thyme. Great flavors. I hope you keep blogging. I enjoy reading She Runs, She Eats. Have a great weekend. Cheers!

    ReplyDelete
  2. I definitely go through blogging funks, particularly when I feel like my life isn't very interesting. (I refuse to be one of those bloggers who reports that "I got up, ate a sammie, went to the gym, just like always!" Puke.)

    This dish sounds awesome, but also, like something I would have refused to eat as a child. Good thing I'm a semi-adult with more refined taste!

    ReplyDelete
  3. If you use chicken broth in this recipe, is it appropriate to use the 'vegetarian' tag for this entry? :D

    ReplyDelete
  4. Unlike you, my blog is not open-ended. There are only so many stories I have about my dogs, and after that, I will post no more in that blog. I also have the time constraint. When I go back to school, I will not have much time to post in my blog.

    ReplyDelete
  5. It's important to take little blogging breaks so you don't get burnt out. I don't know how some people post two or three times a day!

    This pasta sounds good. A great way to get in your veggies.

    ReplyDelete
  6. This was good!

    I used soy yogurt instead of sour cream and replaced 1/3 of the peas with frozen soybeans (because I ran out of peas).

    My husband and my 1 1/2 year old both really liked it.

    Thank you!

    ReplyDelete
  7. Oh yay, I'm glad to know that you and your family liked it!

    ReplyDelete

Thanks for taking the time to comment. Your thoughts are appreciated! ^,^

~Christina

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