Creamy Garganelli with Roasted Cauliflower, Saffron and Almond, with Sautéed Spinach and Garlic Crumbs

Name: Creamy Garganelli with Roasted Cauliflower, Saffron and Almond, with Sautéed Spinach and Garlic Crumbs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italiana contemporánea
Ingredients: 11.3 oz dried garganelli; 1.1 lb cauliflower; 4 cups fresh spinach; 3/4 cup heavy cream; 3/4 cup grated Parmesan cheese; 1/3 cup sliced almonds; 1/3 cup breadcrumbs; 4 cloves garlic; 1/3 cup shallot; 1 generous pinch saffron threads; 1 cup vegetable stock or pasta water; 3 tbsp olive oil; 1.5 tbsp butter; 1 tsp lemon zest; 1 tbsp lemon juice; 1/8 tsp nutmeg; 1 1/4 tsp salt; 1/2 tsp black pepper

An original, comforting pasta where roasted cauliflower becomes a silky sauce with saffron, cream, and Parmesan. Garganelli is tossed with sautéed spinach and finished with crisp garlic-almond crumbs for an elegant textural contrast.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried garganelli (also puede usarse otra pasta corta with surcos)
500 g cauliflower (cut en floretes small)
120 g fresh spinach (lavada)
180 ml heavy cream (at room temperature)
70 g grated Parmesan cheese (divided)
35 g sliced almonds (divided)
40 g breadcrumbs (preferiblemente of pan rústico dry)
4 cloves garlic (2 chopped finos and 2 thinly sliced)
60 g shallot (chopped fina)
0.2 g saffron threads (machacadas lightly)
240 ml vegetable stock or pasta water (hot, usar as needed necesidad)
45 ml olive oil (divided)
20 g butter (for enriquecer the sauce)
1 cdita lemon zest (finely grated)
15 ml lemon juice (freshly squeezed)
1/8 cdita nutmeg (freshly grated if possible)
8 g salt (more the necesaria for the agua of the pasta)
1/2 cdita black pepper (freshly ground)

Nutrition facts

per serving

611 kcal

Calories

19 g

Protein

63 g

Carbs

31 g

Fat

6 g

Fiber

57 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray, toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, stirring halfway through, until deeply golden and tender.
2
Meanwhile, heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Add the sliced almonds and cook for 1 to 2 minutes until lightly golden. Stir in the breadcrumbs and sliced garlic; cook for 2 to 3 minutes until crisp and fragrant. Transfer to a plate and set aside.
3
Bring a large pot of generously salted water to a boil. Cook the garganelli according to the package until al dente. Reserve 1 cup / 240 ml of the pasta water before draining.
4
In a large skillet or wide sauté pan, heat the remaining tablespoon of olive oil with the butter over medium-low heat. Add the shallot and cook for 3 to 4 minutes until soft. Add the minced garlic and saffron threads, and cook for 30 seconds more without letting the garlic brown.
5
Transfer the roasted cauliflower to a blender or food processor. Add the shallot-saffron mixture, the cream, 1/2 cup / 120 ml vegetable stock or pasta water, 50 g Parmesan, nutmeg, lemon zest, and lemon juice. Blend until very smooth. Add a little more stock or water if needed to loosen the sauce.
6
Pour the cauliflower sauce back into the same large skillet and warm it over low heat for 2 minutes. Add the fresh spinach and cook for 1 to 2 minutes, stirring, until wilted into the sauce.
7
Add the drained garganelli to the skillet and toss well to coat. Add splashes of the vegetable stock or reserved pasta water until the sauce becomes creamy and glossy and clings to the pasta. Adjust with the remaining salt and black pepper.
8
Serve immediately with the remaining Parmesan and scatter the crispy garlic crumbs and toasted almonds over the top. If desired, finish with a little extra lemon zest to brighten the aroma.

Chef tips

For an especially silky sauce, blend the cauliflower while it is still warm. Do not over-toast the garlic in the crumbs; it should be golden, not bitter.

Substitutions

You can substitute garganelli with penne rigate or mezze maniche. Shallot can be replaced with sweet onion. If you do not have saffron, use a pinch of turmeric only for color, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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