Creamy cauliflower-mushroom pasta
Method:
Heat plenty of olive oil in a pan and add the diced onions. Add the roughly cut cauliflower mushroom, salt, pepper and chili flakes. Cook until the onions soften and the mushrooms brown, taking your time and not stirring too often; let them brown but don't burn the onions. Meanwhile bring a pot of salted water to a boil and cook the rigatoni. Add the minced garlic and thyme to the pan, turn down the heat and stir. After a couple of minutes, add lemon or lime juice and stir to deglaze the pan. Taste and adjust the salt. Stir in the cream and more olive oil if you like. Drain the pasta, keeping some pasta water. Add the pasta to the sauce, toss together and loosen with pasta water as desired. Finish with parmesan if using.
Ingredients:
- pasta 500 (g)
- yellow onion 2 (pieces)
- garlic 2 (cloves)
- chili flakes 1 (pinch)
- fresh thyme 1 (pieces)
- lemon 1 (pieces)
- cauliflower mushroom 500 (g)
- cream 3 (tbsp)
- olive oil 4 (tbsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
- parmesan cheese 1 (pieces)