Pappardelle with truffle cream sauce, roasted cauliflower and walnuts

Name: pappardelle with truffle cream sauce, roasted cauliflower and walnuts
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 small baking flour; 3 Red onion; 15 g fresh thyme; 50 g unroasted walnuts; 5 el peanut oil; 250 g cherry tomatoes on the branch; 2 shallot; 1 toe garlic; 80 g truffle mushroom tapenade; 250 ml soy to cook with; 300 g fresh pappardelle

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

Ingredients

Kitchen Stuff

1 roasting pan or baking dish (34 x 23 cm)
1 baking dish (10 x 15 cm)

Directions

Preheat the oven to 200 ° C.
Cut the cauliflower into florets. Cook for 3 minutes, drain and drain well.
Cut each onion into 8 parts and spread the leaves of the sprigs of thyme. Chop the walnuts coarsely.
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.
Spoon halfway. Place the tomatoes in the small oven dish and grill for the last 10 minutes.
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.
Add the tapenade and soy and warm for 3 minutes on low heat.
In the meantime, cook the pasta al dente according to the instructions on the package.
Drain the pasta and mix with the cauliflower. Divide the cream sauce and lay the to it. Garnish with the walnuts and serve immediately.