Rigatoni with Cauliflower and Beetroot

  • 300gr cauliflower raw, chopped
  • 1 fennel bulb 150gr, chopped
  • 1 garlic clove, chopped
  • 4-5 Tbsp olive oil
  • 1 tsp thyme
  • salt
  • pepper
  • 250gr rigatoni
  • 1/2 cup light evaporated milk
  • 1 tsp grainy mustard
  • 1 tsp white balsamic vinegar
  • 100gr beetroot boiled


Heat olive oil in a large pan or wok. Add cauliflower, fennel bulb, garlic, thyme, salt and pepper. Cook, over medium heat for 10-15 minutes until lightly browned. Stir every few minutes.

Boil pasta according to package directions. Drain and reserve 1 cup of water.
Pour pasta water, milk, mustard and vinegar in the wok and stir.
Simmer over medium heat for 5-10 minutes until the sauce thickens slightly.
Add beetroot and stir.

Add rigatoni, stir and serve.
Sprinkle with greek kefalotyri cheese.

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