Four Cheese Pasta With Cauliflower Recipes

PASTA WITH CAULIFLOWER-PARMESAN BUTTER

Pasta with Cauliflower-Parmesan Butter image

A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
12 ounces pasta
8 ounces frozen or fresh cauliflower florets, thawed if frozen
1/2 cup grated Parmesan
1 clove garlic
1 small shallot, roughly chopped
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

FOUR-CHEESE PASTA WITH CAULIFLOWER

Four-Cheese Pasta with Cauliflower image

Provided by Stephanie Clarke, R.D.

Categories Cheese Pasta Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Cauliflower Healthy Potluck Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 7 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups skim milk
2 tablespoons light cream cheese
1 1/2 tablespoons whole-wheat flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Dash of cayenne pepper (optional)
3/4 cup shredded cheddar
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan
1/2 teaspoon Dijon mustard
4 cups cooked whole-wheat spiral pasta
2 cups chopped cauliflower (about 1/2 a medium head), steamed

Steps:

In a medium saucepan, combine milk, cream cheese, flour, salt, pepper, garlic powder and cayenne, if desired. Cook over medium-high heat, stirring, until mixture comes to a slow boil, 5 to 7 minutes. Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower; pour cheese mixture over top; stir. Divide pasta evenly among 7 bowls; serve immediately.

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