Tagliatelle Corte with Roasted Cauliflower

  • Difficulty: Medium
  • 40 minutes
  • 2 servings
Tagliatelle Corte with Roasted Cauliflower

Don’t you feel the need for some delicious pasta? You can combine it with almost any ingredients imaginable. Let’s mix this tagliatelle with parmesan, butter, and breadcrumbs and give it an interesting texture. Then let’s get a little bit fancier here and add some olive oil roasted cauliflower florets and garlic.

Ingredients Needed for Tagliatelle Corte with Roasted Cauliflower

Roasting the cauliflower:

7 ounces of cauliflower floret
5 garlic cloves
1 tablespoon olive oil
salt
pepper
1 teaspoon chili flakes

For the parmesan-breadcrumb mixture:

1 tablespoon pine nut
½ cup parmesan, shredded
1 tablespoon butter
¼ cup breadcrumbs
pepper
1 tablespoon olive oil

For the tagliatelle:

7 ounces of tagliatelle corte (1 package)
pine nut for garnishing
fresh parsley for garnishing

How to Cook Tagliatelle Corte with Roasted Cauliflower

  1. Roasting the cauliflower:
    Add the cauliflower, garlic, olive oil, and chili flakes on a parchment paper-lined baking tray, season with salt and pepper, and roast for 30 minutes at 440⁰F/220⁰C.
  2. For the parmesan-breadcrumb mixture:
    Blend together the pine nuts, parmesan, butter, breadcrumbs, olive oil, and some pepper. Set aside.
  3. For the tagliatelle:
    Bring a halfway water-filled cooking pot to a boil, add some salt, the pasta, and cook it according to the instructions on the package.
  4. Strain the cooked pasta (set aside 2-3 tablespoons from the boiling liquid) and transfer to a bowl. Mix the pasta with the parmesan-breadcrumb mixture. Also, add the liquid set aside from the boiling.
  5. Serve the pasta together with some roasted cauliflower and garnished with pine nuts and fresh parsley.

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