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It's cocoon time. Time to pull your favourite blanket, tune in to your favourite show and indulge in this pasta with a tasty new twist.

Yield:
4-6
Prep time:
15
Cook time:
20

Recipe by 2016 Milk Calendar

Equipment

  • large pot
  • cutting board
  • measuring cups and spoons
  • medium saucepan
  • colander

Ingredients

  • 1 lb (450 g) orecchiette
  • 1 cauliflower, cut into bite-size florets
  • 2 Tbsp (30 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) cayenne pepper, or to taste
  • 2 cups (500 mL) milk
  • 1/2 cup (125 mL) grated parmesan
  • 1 Tbsp (15 mL) finely grated lemon zest
  • 2 Tbsp (30 mL) drained capers
  • 1 cup (250 mL) coarsely chopped parsley
  • Grated parmesan for serving

Instructions

(1) In a large pot of boiling salted water, cook pasta for 5 min. Add cauliflower to pasta. Continue to cook pasta and cauliflower 7 to 8 more min or until pasta is al dente and cauliflower is very tender.

(2) Meanwhile, in a medium saucepan, melt butter over medium heat. Sprinkle with flour, salt and cayenne; whisking about 1 min. Gradually whisk in milk. Bring to a boil, then reduce heat. Whisk 3 to 5 min or until smooth and thickened.

(3) Drain pasta and cauliflower and return to pot. Pour in sauce; stir about 2 min over medium heat to coat pasta. Stir in parmesan, lemon zest and juice, capers and parsley. Serve with parmesan. 

Variation: Add leftover grilled chicken. Substitute small shell-shaped pasta for orecchiette.

 


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