Rigatoni with Peas and Curried Cream Sauce

Name: Rigatoni with Peas and Curried Cream Sauce
Ingredients: 1 large head cauliflower, cut into florets; 2 cups Vegetable Stock or low-sodium vegetable broth; 2 large shallots, peeled and diced small; 2 cloves garlic, peeled and minced; 1 tablespoon curry powder; 1 teaspoon crushed red pepper flakes; Salt to taste; 2 cups peas; 1 pound whole-grain rigatoni, cooked according to package directions, drained, and kept warm; 1/2 cup chopped cilantro

10 steps

Updated at: Thu, 17 Aug 2023 13:58:11 GMT

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Ingredients

4 servings

1 headcauliflower

large, cut into florets

2 cupsvegetable stock

or low - sodium vegetable broth

2shallots

large, peeled and diced small

2cloves garlic

peeled and minced

1 tablespooncurry powder

1 teaspooncrushed red pepper flakes

salt

to taste

2 cupspeas

1 poundwhole-grain rigatoni

cooked according to package directions, drained, and kept warm

½ cupcilantro

chopped

Instructions

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.