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