Nutritional Chart
Calories: 468 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 17 g
- 22 g
- 52 g
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 Make Tagliatelle Corte With Roasted Cauliflower
- 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. - For the parmesan-breadcrumb mixture:
Blend together the pine nuts, parmesan, butter, breadcrumbs, olive oil, and some pepper. Set aside. - 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. - 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.
- Serve the pasta together with some roasted cauliflower and garnished with pine nuts and fresh parsley.
