Rigatoni with Peas and Curried Cream Sauce

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Step 1

Combine the cauliflower and vegetable stock in a medium saucepan and bring to a boil.

Step 2

Cook for 10 minutes, or until the cauliflower is very tender.

Step 3

Remove from the heat and puree the sauce using an immersion blender or in a blender with a tight- fitting lid, covered with a towel, in batches if necessary, until smooth and creamy.

Step 4

Place the shallots in a large saucepan and sauté over medium heat for 7 to 8 minutes.

Step 5

Add water 1 to 2 tablespoons at a time to keep the shallots from sticking to the

Step 6

Add the garlic and cook for 4 minutes.

Step 7

Add the curry powder and crushed red pepper flakes and cook for another minute, then season with salt.

Step 8

Add the pureed cauliflower and the peas and cook until heated through, about 5 minutes.

Step 9

Add the cooked pasta to the pan and toss well.

Step 10

Serve garnished with the cilantro.