This first course is really made with just three simple ingredients... and yet it will surprise you with its uniqueness and how good it is. It takes less than half an hour to make and allows you to eat a healthy first course that is comforting and tasty at the same time. It is also entirely plant-based. Let's see together how I prepared it!
I then stewed the leek cut into rings in a pan with a drizzle of oil and a splash of hot water. I added the cooked cauliflower and let them cook for a few minutes.
When the leek became nice and soft... I blended part of it. To the remaining cauliflower and leek I added curry and let them brown a little.
I drained the pasta... I combined the cream sauce and the remaining pieces. I tossed it, adding a little of the pasta cooking water at a time, until I got the right creaminess. I plated and garnished with fresh parsley.
A pan to prepare the sauce
A pot to boil the pasta
It is best eaten still steaming, but if you have leftovers, keep it in the fridge and reheat it the next day.
Besides cauliflower... leek also goes very well with romanesco broccoli.
Italia, Calabria
| Energy (kcal) | 100.93 |
| Carbohydrates (g) | 17.64 |
| of which sugars (g) | 3.08 |
| Fat (g) | 0.54 |
| of which saturates (g) | 0.08 |
| Protein (g) | 5.13 |
| Fibre (g) | 3.07 |
| Salt (g) | 0.01 |
