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Pappardelle with truffle cream sauce, roasted cauliflower and walnuts
 
 
4 ServingsPTM50 min

Pappardelle with truffle cream sauce, roasted cauliflower and walnuts


Pasta with cauliflower, tomatoes, onion and truffle cream sauce.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Cut the cauliflower into florets. Cook for 3 minutes, drain and drain well.
  3. Cut each onion into 8 parts and spread the leaves of the sprigs of thyme. Chop the walnuts coarsely.
  4. Mix the onion, thyme, oil, cauliflower, pepper and salt in the large oven dish. Bake for about 20 minutes in the middle of the oven.
  5. Spoon halfway. Place the tomatoes in the small oven dish and grill for the last 10 minutes.
  6. Meanwhile, cut the shallots and garlic. Heat the oil in a frying pan and fry the shallot and garlic for 5 minutes on low heat.
  7. Add the tapenade and soy and warm for 3 minutes on low heat.
  8. In the meantime, cook the pasta al dente according to the instructions on the package.
  9. Drain the pasta and mix with the cauliflower. Divide the cream sauce and lay the to it. Garnish with the walnuts and serve immediately.


Nutrition

660Calories
Sodium8% DV200mg
Fat54% DV35g
Protein32% DV16g
Carbs22% DV66g
Fiber32% DV8g

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