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Pappardelle With Cauliflower & Gorgonzola Recipe

Pappardelle With Cauliflower & Gorgonzola Recipe - House & Home

A vegetarian pasta dish.

4 servings

1-1/2 cups cauliflower florets
1-1/2 tbsp butter
5 oz. Gorgonzola cheese, diced
3-4 tbsp milk (optional)
2-3 tbsp olive oil
1 clove garlic
1 tbsp chopped thyme
10 oz. fresh pappardelle
1/3 cup grated Parmesan cheese
Salt and pepper


Step 1: Parboil the cauliflower in salted, boiling water for 5 minutes, then drain, reserving the cooking water.

Step 2: Melt the butter with the gorgonzola in a small pan over very low heat, stirring continuously and adding a few tablespoons of milk if necessary. Do not let the mixture boil. Remove the pan from the heat.

Step 3: Heat the oil in a shallow pan. Add the garlic clove and cook over low heat, stirring frequently, for a few minutes, until lightly browned. Remove the garlic and discard. Add the cauliflower to the pan and cook, stirring occasionally, for 5 minutes. Sprinkle with the thyme and season with salt and pepper.

Step 4: Cook the pappardelle in the reserved cooking water, adding more boiling water if necessary, for 2-3 minutes, until al dente. Drain, turn into the pan with the cauliflower, and stir. Stir in the gorgonzola mixture, remove from the heat, and serve sprinkled with grated Parmesan.

See more recipes from this book.

Reprinted with permission from Phaidon's Vegetables From an Italian Garden, $45 (2011 Phaidon).


Editors of Phaidon Press


Andy Sewell

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