Pasta with Creamy Cauliflower and Cheese Sauce

• 份量: 6 servings
• 总时间: 40 minutes

配料

4 medium garlic cloves, smashed and peeled

4 thyme sprigs OR 2 rosemary springs AND 2 teaspoons minced fresh thyme

2 pound cauliflower head, trimmed, cored and cut into ½- to 1-inch florets

Kosher salt and ground black pepper

1 pound campanelle OR cavatappi OR fusilli

2 tablespoons extra-virgin olive oil

4 ounces provolone OR fontina cheese, shredded (1 cup) OR 4 ounces taleggio cheese, trimmed of rind and cut into rough ½-inch pieces

Chopped fresh chives, to serve

步骤

In a large pot over medium-high, combine 3 quarts water, the garlic and thyme sprigs. Cover and bring to a boil. Stir in the cauliflower and 1 tablespoon salt. Re-cover, reduce to medium and simmer, stirring occasionally, until the cauliflower is fully tender, 10 to 12 minutes. Off heat, use a slotted spoon to transfer 3 cups of the cauliflower to a bowl; set aside. Transfer the remaining cauliflower, the garlic and ½ cup of the cooking liquid to a blender. Remove and discard the thyme sprigs.

Bring the water remaining in the pot to a boil over medium-high. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot; set aside.

To the blender, add the oil and ½ teaspoon salt. Blend on high until smooth, about 1 minute. Transfer the puree to the pasta and add the cheese, the reserved cauliflower florets, the minced thyme and ½ teaspoon pepper. Cook over low, stirring often and adding reserved cooking water as needed, until the sauce coats the pasta, 2 to 3 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with chives.

Optional garnish: Finely grated pecorino Romano or Parmesan cheese OR red pepper flakes OR a combination