Trick yourself into eating your veggies with a big bowl of pappardelle with kale and creamy parmesan garlic sauce, made with a surprise ingredient – cauliflower!
GET YO’ CREAM ON.
Just kidding – this is a cream free zone!
We’re taking a Jessica Seinfeld approach to cooking today, as disturbing as that sounds. Which basically means…we’re hiding vegetables in our food! And then thrusting them upon our unsuspecting loved ones. It’s really as fun as it sounds.
I’m normally not into taking the secretive road to vegetable consumption. Big bold veggies INYOURFACE is more my style. You might have noticed.
But occasionally I do like to trick myself into eating something good for me that tastes like it’s eleventy billion calories. This is that.
Of course I knew that it was really comprised entirely of a vegetable and not an ounce of cream, but my taste buds were very much not in on the secret. They were convinced that I was eating full-fledged alfredo and, honestly, who was I to get in the way of that?
A white lie worth lying. I think we can all get behind that.
- 1 lb pappardelle
- 8 large cloves garlic, minced
- 2 tbsp olive oil
- 1 head cauliflower, cut into florets
- 6 cups water
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ½ cup milk
- 2 bunches lacinato kale, stems removed and leaves thinly sliced
- Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a small skillet over low heat. Cook until the garlic is soft, stirring frequently, then remove from the heat to a small bowl.
- Meanwhile, heat the six cups of water in a second pot until boiling. Add the cauliflower florets and cook, covered, for 10 minutes or until cauliflower is tender. Transfer the cauliflower pieces to the blender using a slotted spoon. Add 1 cup of the cooking water, the sauteed garlic, salt, pepper, and milk. Blend or puree until the sauce was smooth. Add in ⅓ cup of parmesan cheese and blend again. Season to taste with salt and black pepper.
- Cook the pasta according to package directions, adding the kale to the pot in the last minute of cooking. Drain and then toss with the cauliflower sauce.
More pasta night recipes:
From Around the Web:
Creamy Lemon and Asparagus Pasta from Crunchy Creamy Sweet
Creamy Carrot and Parm Pasta from Bell’Alimento
Creamy Lemon One Pot Pasta from Pink Parsley
Rainbow Chard with Penne and Goat Cheese White Wine Sauce from Food Faith Fitness
Caprese Macaroni and Cheese from Diethood