Cauliflower Pappardelle Primavera (you need to try this pasta alternative!)

I’m in shock‼️ Tonight’s 10/10 recipe is Primavera Pappardelle made with Caulipower pasta that looks, cooks, & truly tastes like delicious fresh pasta. 

You’re probably thinking-not more cauliflower products trying to be the real thing. But I’ve found an exception! Actually, it was thoughtfully sent to me & now we’re all obsessed with it at the house. 

I didn’t think it was possible, but the plant- based geniuses who invented the cult favorite-cauliflower pizza crust-have really outdone themselves this time. I can confirm that their cauli pappardelle pasta is a perfect substitute for its gluten-filled counterpart. Take it from me-an OTP (off the plane) Italian. 🇮🇹 

We can’t wait to try their linguine...

Last night-

I paired the insanely delicious, did I mention gluten free Caulipower pappardelle with spring veggies (think asparagus, petite green peas, morel mushrooms) a pinch of fresh herbs & a squeeze of lemon juice to add lively freshness & zing, a dash of Marsala to keep it in the family- 😉 all topped with a final shower of nutty parmigiano reggiano to round everything out. 

These spring veggies are loaded with antioxidants, vitamins, & minerals & so many anti aging & immune boosting benefits. 

The cauliflower pasta, made with real cauliflower is a great source of fiber & is the lowest calorie pasta on the market with just 230 calories per serving.

Did I mention it’s also a vegan recipe!?

Get yours delivered to your door via Amazon. Order now. It sells out quickly. Available in stores this summer. 

Do yourself a favor and make this!!! You’ll thank me later. 

Buon appetito!

Yields 6 servings

Ingredients

• 1 tbsp ghee

• 3 tbsp cold pressed extra virgin olive oil

• 1 shallot, minced

• 1 garlic clove, minced

• ½ lb morels or shiitakes, cleaned with a brush or cloth and cut into bite sized pieces

• 1/4 cup Marsala wine

• 2 tbsp tarragon or thyme, minced

• 1 lb asparagus spears (about 2” long each)

• Juice of 1 lemon

• Salt and pepper, to taste

• 1 lb Caulipower pappardelle “pasta” (available on Amazon)

• 6 oz freshly shelled or frozen peas

• 1/3 cup parmigiano reggiano

• FOR GARNISH: Grated lemon zest & chopped basil or Toasted Lemon Basil “bread” crumbs.

Toasted lemon basil “bread” crumbs :

• 1 Tbsp. extra-virgin olive oil

• 1 Tbsp. salted butter

• 1/2 cup Trader Joe’s rice crumbs or any brand gluten free breadcrumbs

• 1 tsp. lemon zest

• 2 Tbsp. finely chopped fresh basil leaves, plus more for garnish

  Heat 1 Tbsp. olive oil and 1 Tbsp. butter in a small skillet over medium heat. Once melted, add breadcrumbs and cook until golden-brown and toasted, stirring often, about 3 minutes. Transfer to a bowl and stir in lemon zest and basil.

PASTA PREPARATION

1. In a medium saucepan over medium-low heat, melt the ghee and add olive oil. Add the shallots and garlic, and cook until fragrant, 5 minutes.

2. Raise the heat and add the morels, stirring frequently. Cook for 3 to 5 minutes.

3. Add the Marsala and let the alcohol burn off about 1 minute. Add the tarragon and asparagus spears, then season with the lemon juice, salt and pepper. Asparagus should take no more than 5 minutes, stirring often.

4. Meanwhile, bring a pot of water to a boil. Add the Caulipower cauliflower pappardelle and cook for 3 minutes. Drain immediately, reserving about a 1/4 cup of the pasta water.

5. Add the peas to the pan with the morel sauce and then add the pasta, tossing until combined, adding reserved pasta water as necessary.

6. Top with the parmigiano reggiano and the Toasted Lemon Basil “bread” Crumbs if you’d like.

BUON APPETITO!