Conchiglie al Cavolfiore with Lemon and Parmesan

Ingredients

• 350g (12 oz) conchiglie pasta 350g (12 oz) conchiglie pasta
• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 3 tablespoons olive oil 3 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 49g (5g sugars)
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the conchiglie pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 10 minutes. Drain and set aside.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the cooked cauliflower to the pan and mash it with a fork or potato masher until smooth.
5. 5.
   Pour in the vegetable broth and lemon juice, stirring well to combine. Simmer for 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the pan from heat and stir in the grated Parmesan cheese until melted and creamy.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Add the cooked conchiglie pasta to the cauliflower sauce and toss until well coated.
9. 9.
   Serve the Conchiglie al Cavolfiore with Lemon and Parmesan hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cauliflower — Make sure to cook the cauliflower until it is tender but not mushy. Overcooking can result in a watery sauce.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor. Avoid pre-grated cheese as it may contain additives that affect the texture of the sauce.

Tips & Tricks

• For a creamier sauce, you can blend the cooked cauliflower instead of mashing it with a fork.
• Add a pinch of red pepper flakes for a hint of spiciness.
• Sprinkle some toasted pine nuts or breadcrumbs on top for added texture.
• If you prefer a stronger lemon flavor, you can add some lemon zest along with the juice.
• Feel free to experiment with different types of pasta shapes if you don't have conchiglie on hand.

Serving advice

Serve the Conchiglie al Cavolfiore with Lemon and Parmesan as a main course accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley and a drizzle of olive oil for an elegant touch. Serve it in individual pasta bowls to showcase the vibrant colors of the dish.