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Creamy Cauliflower Capellini

Published Date
Author Aimee

by Aimee

A flock of Canadian geese woke me from my slumbers early this morning; their trumpeting infiltrating my dream until I roused myself and went to the window.

The flock was so low, it seemed as though their wings would touch the tops of our maple trees. On and on they swept past, their downy undersides casting shadows over the homestead as they headed south. I heard them loud and clear: fall is here.

I’m ready for autumn. We’ve made peace with the return to school (what other option is there?), we harvested loads of berries, and the pantry is well stocked with pickles. I’ve invited friends over for a corn roast this upcoming weekend and plan on bobbing for apples and decorating with pumpkins. Let the sweater weather come; I’ll be watching the leaves turn and the geese leave us behind.

I’m also ready for comfort food, and it starts with today’s simple recipe for Creamy Cauliflower Capellini that comes together in under ten minutes.

10-Minute Creamy Cauliflower Capellini Recipe | Simple Bites #dinner #recipe #vegetarian #family

Quick weeknight dinner? Yep. Family friendly? Ever so much. Hidden vegetables? That too, although my kids are down with cauliflower. If you can remember to stock a little ricotta in the refrigerator (or make your own as I do) and have quick-cooking pasta in the pantry, a fast dinner is well within reach.

10-Minute Creamy Cauliflower Capellini Recipe | Simple Bites #dinner #recipe #vegetarian #family

Whether or not you are ready for the arrival of fall, I’m sure you’ll find this pasta recipe helps transition you away from summer.

10-minute Creamy Cauliflower Capellini
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Recipe type: Dinner
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 4
A wonderfully fast dinner with a serving of vegetables that pleases little eaters. Cauliflower can be boiled in advance, or cooked quickly in the pasta water.
Ingredients
  • 2/3 cup light cream
  • 2 cups cooked cauliflower florettes
  • 1/3 cup ricotta
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground white pepper
  • pinch of fresh nutmeg
  • 200 gr capellini pasta
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Heat the cream in a medium saucepan and add the cooked cauliflower. Simmer the cream for a minute or two until the cauliflower is heated.
  3. Add cream and cauliflower to a blender and puree until smooth. Add the ricotta and blend again. Return the puree to the pan. Whisk in the salt, pepper, and nutmeg. Keep sauce hot while you cook the pasta.
  4. Boil the capellini for 3 minutes or according to package directions. Set aside 1/4 cup of the hot pasta water.
  5. Drain pasta, then toss with the creamy cauliflower sauce and the hot pasta water. Serve immediately.
3.2.2708

What does fall look like in your neck of the woods?

Creamy Cauliflower Capellini

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