Pasta With Sun-Dried Tomatoes, Cauliflower, And Thyme-Infused Cream

Ingredients

1 pound tagliatelle
Salt
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 head cauliflower (2 pounds), cored and cut into 3⁄4-inch florets
1⁄8 teaspoon pepper
1 small red onion, chopped fine
3⁄4 cup dry white wine
2 cups heavy cream
1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and cut into 1⁄4-inch-thick strips
1 tablespoon minced fresh thyme
1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving
1⁄4 cup chopped fresh parsley
1-1⁄2 teaspoons balsamic vinegar
1⁄4 cup pine nuts, toasted

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
Meanwhile, heat 1 tablespoon butter and oil in 12-inch skillet over high heat until butter is melted. Add cauliflower, 1⁄3 cup water, 1⁄4 teaspoon salt, and pepper, cover, and cook until cauliflower is crisp-tender, about 3 minutes. Uncover and continue to cook, stirring often, until water has evaporated and cauliflower is golden, about 3 minutes longer; transfer to plate.
Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in wine, increase heat to medium-high, and cook until reduced and mixture measures 1⁄2 cup, about 4 minutes. Stir in cream, tomatoes, and thyme and bring to simmer. Off heat, remove any foam from surface with large spoon, then stir in cauliflower and 1⁄2 teaspoon salt.
Add cauliflower mixture, Parmesan, parsley, and vinegar to pasta and toss to combine. Serve immediately, sprinkling individual portions with nuts and passing Parmesan separately.

Pasta With Sun-Dried Tomatoes, Cauliflower, And Thyme-Infused Cream

Ingredients

Instructions

Tags

Hi There!