Sausage broccolini  Orecchiette

This  classic Sausage Broccolini pasta recipe is made with orecchiette  ‘little ear” pasta. You can use different shapes of pasta in this recipe you can without changing the flavor much, but “little ears” is my  family’s favorite.

Traditional the recipe uses broccolini rapi, the Italian broccoli, it tastes similar with  more bite and  bitterness.

If broccoli is all you have then use broccoli, but this might be one of those recipes where you make a trip to Trader Joe’s and buy broccolini rapi.

This recipe is quick, easy and like most of my recipes customizable to fit your lifestyle and diet, it can be on your table in 30 minutes and  become one of your family’s favorite too.

  Customize Sausage Broccolini Orecchiette

This Sausage Broccolini  orecchiette Pasta recipe works well with chicken and  shrimp too.

If you use shrimp saute them 3 minutes per side them remove them from the pan to prevent overcooking, adding them back in at the end just to heat through.

And of course you can use regular broccoli or spinach if that’s what fits your taste .

If you keep following  along pretty soon you wouldn’t be looking at recipes as often, you’ll be able to add and subtract ingredients to fit your lifestyle and taste.

Whatever ingredients you use keep it simple and fresh, and remember when sauteing large quantities  the saute pan needs to be deep enough to hold the ingredients. one pan of this size is all you need. This is the one pan I use from Amazon , it’s the prefect size for one pan cooking and not too expensive.

One more good thing about this recipe, it stay’s fresh in the fridge for 2 to 3 days, for quick meal reheats and it’s freezer friendly for ready made meals.

Let me know if you made this recipe. Please leave me a  comment and don’t forget to tag me on Instagram, I love  hearing from you !!!!

Ingredients

• 1/2 lbs. orecchiette pasta
• I bunch broccoli rabi
• 1 Lb. spicy Italian sausage casings removed
• 1 cup chicken stock
• 2 cups resevered pasta water
• 2 Tbs. chopped garlic
• 1/2 cup chopped shallots
• 1 cup parmesan
• 1 Tbs. each chopped Italian parsley, and hot pepper flakes
• 2 Tbs.  olive oil
• salt and pepper to taste

Instruction

1. Clean the broccolini removing the tough outer leaves and lower stems
2. Cook the orecchiette in boiling salted water el dente. Add the broccolini the last five minutes. reserve 2 cups of the water before draining
3. In a large  saute pan over medium high heat add the olive oil
4. Cook the sausage until golden brown breaking up the pieces as you go
5. Add the shallots , garlic and red pepper flakes saute until tender and beginning to brown.
6. Add chicken stock, resevered pasta water and herbs
7. Simmer  10 minutes
8. Toss the cooked orecehiette and broccolini in sauce
9. Adjust salt and pepper
10. Top with  parmesan……. Enjoy!!!

Easy vegetarian zucchini fritters

Crispy, golden, and oh-so-delicious. These easy vegetarian zucchini fritters are the perfect blend of fresh zucchini, savory cheese, and a hint of garlic.

When you think of zucchini , summer might be the first season that comes to mind. But this versatile vegetable is perfect for creating delicious dishes all year long. One of my favorite ways to enjoy zucchini is by making these irresistibly crispy zucchini fritters. They’re golden, savory, and perfect as an appetizer, side dish, or a quick snack any time of the year!!!!

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Why you’ll love these easy vegetarian zucchini fritters

Crispy and delicious: the perfect blend of fresh zucchini, cheese and herbs

Easy to make: With simple ingredients and quick prep, you’ll have these fritters ready in no time.

Versatile: Great on their own, or paired with my easy marinara sauce.

These easy vegetarian zucchini fritters are a wonderful way to enjoy zucchini beyond the summer months. They’re easy, delicious, and sure to become a staple in your kitchen. Give them a try and let me know how you like them.

Ingredients

• 2 medium zucchini washed and finely chopped
• 2 Teaspoon. salt
• 2 eggs slightly beaten
• 1/2 cup grated parmesan cheese
• 1/3 cup flour
• 1/2 cup bread crumbs
• 1 Tbsp. minced garlic
• 1/3 cup chopped onion
• 2 Tbsp. fresh chopped Italian parsley
• salt and pepper to taste
• 2 cups olive and  canola blend oil for frying

Instructions

1. Chop the zucchini and sprinkle with salt. Let sit for 10 minutes to draw out the liquid. Use your hands to squeeze out as much liquid as possible
2. In a bowl combine the zucchini, and the rest of the ingredients except for the frying oil. Mix until well combined.
3. Scoop out about 2 Tbsp. of the mixture and flatten into patties
4. Heat the oil over medium high heat until medium hot.
5.   Fry the fritters for 3-4 minutes per side until golden and crispy

Asparagus prosciutto ricotta tart

Spring is around the corner, and there’s no better  way to celebrate the season then with vibrant and fresh ingredients. This asparagus, prosciutto ricotta tart is the perfect dish to bring a touch of spring to your table. With it’s buttery, flaky crust and creamy ricotta filling, each bite is a blend of crisp, creamy, and savory flavors. Whether served as an appetizer, light lunch or a show- stopping side dish, this tart is as beautiful as it is delicious.

Tips for success when making asparagus, prosciutto ricotta tart

1. Keep the puff pastry cold: For the flakiest, crispiest  crust , make sure your puff pastry is thawed but well – chilled before baking. Prebaking the pastry crust helps maintain the layers and prevents a soggy bottom.
2. Avoid overloading the filling: While tempting to pile on the ricotta and toppings, keep a light hand. Too much filling can weigh down the pastry and prevent it from cooking evenly. Spread the ricotta in a thin even layer and avoid over stacking the asparagus and prosciutto. This asparagus, prosciutto, and ricotta tart is a true celebration of spring flavors. With it’s crisp. flaky crust, creamy ricotta filling, and the prefect balance of tender asparagus and savory prosciutto offers a delicious blend of textures and taste. It’s an elegant yet approachable dish that’s sure to impress, whether served at a brunch, a special gathering, or a simply treat for yourself. Give this recipe a try, and enjoy how effortlessly it comes together.

Ingredients

• 1 puff pastry sheet thawed
• 2 cups ricotta cheese
• 1/2 cup grated parmesan
• 1 egg
• 1 Tbsp. chopped Italian parsley
• 1/2 lb. cleaned, trimmed and steamed asparagus
• 2 slices prosciutto cut into thin strips
• 1 egg yolk + 1 Tbsp. water for brushing

Instructions

1. preheat your oven to 375- degrees and line a baking sheet with parchment paper
2. Thaw out the puff pastry. Then unfold the pastry onto the baking sheet
3. Gently score a 1 – inch border around the edges without cutting all the way through. Prick the center all over with a fork to prevent it from puffing up too much. Then prebake the puff pastry for 5-7 minutes or until just beginning to turn golden.
4. Make the ricotta filling in a bowl mix ricotta, parmesan, egg, parsley salt and pepper to taste. Spread the ricotta mixture evenly within the scored border on the precooked puff pastry.
5. Steam in the cleaned asparagus in boing salted water for 3 minutes drain well and pat dry. Lay the asparagus spears over the ricotta  mixture.
6. Cut the prosciutto into thin strips and nestle them between the asparagus. Mix the egg yolk with the water, brush the edges with the egg wash. Drizzle with oil olive.
7. Bake for 15-20 minutes longer.
8. Once out of the oven, sprinkle with fresh thyme. Slice and serve warm or at room temperature. ENJOY!!!

Italian sausage escarole and beans

There’s something truly special about a pot of Italian escarole and beans with Italian sausage  simmering on the stove. This dish brings me back to my childhood, where a big steaming bowl of this rustic soup could turn an ordinary meal into something comforting and delicious. Tender escarole, creamy white beans , and savory Italian sausage  come together in a light flavor broth-it’s the kind of meal that feels good from the inside out. Whether you grew up with this dish or are discovering it for the the first time, I promise it will become a family favorite. Not only is it delicious it’s healthy and packed with good for you ingredients, that you probably already have on hand.

Things to know about this Italian sausage escarole and beans

Fresh vs. canned beans: While canned beans are convenient, uses fresh beans elevates the dish with a creamy texture and rich flavor. To use fresh beans soak them overnight and cook them right in the same pot as the sausage for 10 -15 minutes then add in the escarole and cook until the escarole is tender and the beans fork tender ( 10 minutes longer)

Broth options: Use chicken broth for a richer flavor or vegetable broth if you prefer a lighter taste.

Spice Level: If you like extra heat use more red pepper flakes to fit your taste. If on the other hand you don’t like heat you can use mild Italian sausage and leave out the red pepper flakes.

This recipe is easily customizable. You can add a drizzle of good extra virgin olive oil for a gourmet touch, toss in some tomatoes for a touch of acidity and color, or stir in small pasta like ditalini for extra heartiness.

Italian sausage escarole and beans is a timeless dish that brings comfort and flavor to your table. Whether your enjoying it with crusty bread as a soup or a side, this recipe is sure to become a staple in your kitchen too!!!

Ingredients

• 2 Tbsp. olive oil
• 4 gloves thinly sliced garlic
• 1 /2 lb. spicy Italian sausage crumbles
• 2 Teaspoon hot pepper flakes
• 1 head escarole cleaned and chopped
• 2 cups cooked fresh cannellini beans( or 1 , 15 oz. can drained and rinsed
• 4 cups chicken stock
• Parmesan rind
• Grated parmesan for serving
• Crusty bread, for serving
• salt and pepper to taste

Instructions

1. If using fresh beans  rinse and soak them in water, for at least 1 hour or overnight.
2. Brown the sausage: In a large pot or Dutch oven in the olive oil over medium high heat, brown the sausage breaking it upas it cooks
3.  Add the garlic, to the sausage and cook until soft and translucent. Add in the red pepper flakes.
4. Add the chicken stock,  and  uncooked beans cook until the beans are almost cooked through. (About 15 minutes)
5. Add the cleaned and cut escarole, and parmesan rind and simmer or an additional 10 minutes, or until the beans are fork tender and the escarole soft.
6. Ladle the soup into bowls top with freshly grated parmesan. ENJOY!!!!!

Bone-in mushroom chicken breast

When you’re craving a comforting and flavorful Italian chicken meal, that’s easy to make this braised bone-in mushroom chicken breast delivers. Tender bone-in  chicken breasts are seared then gently simmered with earthy mushrooms, sweet caramelized onions and herbs, creating a rich savory sauce. This rustic, one-pan meal is perfect for both cozy family dinners and effortless entertaining.

Whether served over creamy polenta, twirled with pasta, or alongside crusty bread to sop up every drop of sauce, it’s a meal that feels both hearty and special. Plus with simple ingredients and easy steps, it’s an ideal recipe to keep in your recipe file for any occasion,

Why you will love this bone-in mushroom chicken breast recipe

This recipe shines because it combines simplicity with deep comforting flavors. Here’s why your going to  love it

One – pan wonder: fewer dishes means easier cleanup, and cooking everything in one pan builds extra flavors .

Tender and juicy chicken: Braising bone-in chicken breasts keeps the meat juicy and moist while infusing it with savory goodness.

Rich savory sauce: The combination of mushrooms, caramelized onions, garlic and herbs creates a robust sauce that feels both rustic and refined.

Versatile serving Options: Whether you serve it over polenta, pasta, or with crusty bread, this dish adapts perfectly with different sides

Make- ahead friendly : The flavors only get better with time. making it perfect for meal prep or leftovers.

Ready to bring a taste of Italy to your table? Try this bone-in mushroom chicken breast recipe  and let the rich, comforting flavors make any meal feel special. Please don’t forget to share your creations and tag me- nothing makes me happier than seeing my recipes come to life in your kitchen. And it helps others. THANKS!!!

Ingredients

• 4 bone-in skin-on chicken breast
• 1 Tbsp. each garlic + onion+ paprika powder
• 1 Tbsp. Italian seasoning
• 2 cups cremini , portabella or button mushrooms
• 1 large sliced onion
• 1 Tbsp. minced garlic
• 1 cup white wine
• 1 cup chicken stock
• a few rosemary and thyme sprigs
• 2 Tbsp. butter
• 2 Tbsp. Italian parsley
• salt and pepper to taste

Instructions

1. Start by cleaning your chicken and pat dry. Cut the breast into equal pieces.
2. Add the cleaned, cut, chicken to a bowl season with the onion, garlic. paprika and Italian seasoning. Salt and pepper to taste
3. In a heavy stock pot or Dutch oven in 3 Tbsp. of olive oil sear the chicken on all sides until golden. Remove and set aside.
4. In the same pan , add a bit more oil if needed.  Sauté the onions and garlic until soft and translucent. Add the mushrooms and cook until beginning to brown.
5. Pour in the wine to deglaze the pan , waiting until evaporated before adding the chicken stock, rosemary and thyme.
6. Nestle the chicken breasts back into the skillet , skin side up. Reduce heat to a simmer , cover and cook for 25-30 minutes until chicken is cooked through and tender.
7. Garnish with the fresh Italian parsley . ENJOY!!!!!!

Easy cheesy stuffed shells

When you’re craving a cozy, cheesy pasta dish that feels like a warm hug, these cheesy stuffed shells are the answer. This Italian classic combines tender pasta shells filled with a creamy ricotta blend, topped with my rich Bolognese sauce and baked to a bubbly perfection. It’s the kind of meal that brings everyone to the table wanting seconds.

One of the best things about this recipe is how make- ahead friendly it is. You can assemble the stuffed shells a day or two in advance, store them in the fridge, and simple bake when you’re ready to serve. It’s also freezer- friendly, making it perfect for meal prepping or having a ready – made meal for busy nights. I’m using my rich Bolognese sauce for extra heartiness, but you can easily keep it vegetarian by using my easy marinara sauce instead. Whether you’re planning for a weeknight dinner or hosting family and friends, these easy cheesy stuffed shells bring all the Italian flavors with minimal effort.

Why you will love this easy cheesy stuffed shell recipe

Simple ingredients: You probably have most of them in your pantry or fridge.

Make ahead friendly: Prefect for prepping ahead and popping it in the oven when needed.

Customizable: Add cooked  ground beef or  Italian sausage to the filling for a twist.

These easy cheesy stuffed shells are the perfect blend of creamy, hearty, and comforting – everything you want in a classic Italian meal. Whether you make them ahead for a busy night , serve them to guests for a cozy gathering, or freeze a batch for those days when you need something quick and delicious. With the option to keep it vegetarian with my easy marinara sauce or add a rich  Bolognese sauce, these stuffed shells are as versatile as they are delicious.

Serve them with a simple salad and garlic bread and you have a meal that feels like a warm hug from your kitchen. I hope this recipe brings as much comfort to your home as it does my. Buon appetito!!!!

Ingredients

• 4 cups my Bolognese sauce
• 1 Lb. large shells
• 3 cups ricotta cheese
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella divided
• 1 egg
• 2 Tbsp. chopped Italian parsley

Instructions

1. Start by cooking the shells in salted boiling water el dente
2. In a bowl mix the ricotta, spinach, parsley, egg,  1/2 the amount of parmesan and 1/2 the amount of mozzarella. Salt and pepper to taste
3. Fill a pastry bag or use a spoon to fill the precooked shells with the ricotta filling
4. Line an oven proof casserole dish with half of the Bolognese sauce. Place the stuffed shells in a single layer on top. Top the shells with the remaining Bolognese sauce, and the remaining parmesan and mozzarella cheese.
5. Bake in a preheated 375- degree oven for 30- 40 minutes, or until the cheese is bubbly. ENJOY!!!

Cheesy Italian potato croquettes

Golden. crispy, and packed with melty cheese. Italian potato croquettes are the perfect appetizer or side dish for any occasion, These cheesy potato croquettes are made with creamy mashed potatoes, rich pecorino Romano, mozzarella and a sprinkle of Italian parsley, then coated in crunchy breadcrumbs and fried to a golden deliciousness. Whether you’re serving them as a snack, party bite or alongside your favorite Italian meal, these croquettes are additive.

If you love classic Italian street food, these homemade potato croquettes ( crocchette di patata in Italian) will transport you straight to the heart of Naples. With their crispy exterior and gooey cheese filling, they’re a crowd -pleaser and go beautifully served with my easy marinara sauce.

What to know about this cheesy Italian potato croquette recipe

One of the best things about cheesy Italian potato croquettes is their versatility- especially when it comes to using left over mashed potatoes. If you have extra mashed potatoes from a previous meal, this recipe is a fantastic way to repurpose them into something crispy, golden, and delicious. Leftover mashed potatoes often have added butter and milk, which can add even more flavor to the croquettes. Just be sure they aren’t too runny:  if needed , you can firm them up by adding a bit more grated cheese and flour to help with consistency.

If you’re starting from scratch, making fresh mashed potatoes for croquettes is simple and worth the effort. Boil peeled, uncut, russet or Yukon gold potatoes until fork- tender , then just mash them with just enough butter and salt to enhance their flavor without making them too soft. You want a firm potato mixture that holds it’s shape when formed into croquettes. Chilling the mixture before forming the croquettes makes the process much easier, as it helps firm up the texture and prevents them from falling apart. Letting the mixture rest in the fridge for at least 30 minutes-or even overnight- ensures the croquettes hold their shape when rolling. coating and frying, resulting in a perfectly crisp and golden exterior.

Whether you’re using leftover mashed potatoes or making them fresh, these cheesy Italian potato croquettes are delicious!!!! Please leave me a comment when you make this. I love hearing from you. It’s my favorite part and it helps others. THANKS!!!!

Ingredients

• 3 cups oil for frying ( canola olive-oil blend)
• 3 large potatoes
• 2 eggs slightly beaten
• 1 cup grated pecorino Romano cheese
• 1/3 cup flour
• 2 Tbsp. chopped Italian parsley
• 6 mozzarella sticks cut in half
• Salt and pepper to taste
• FOR THE COATING
• 2 large eggs slightly beaten
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• 2 Tbsps. chopped Italian parsley

Instructions

1. Peel the potatoes and cook uncut in boiling salted water until fork tender. Then mash or rice them
2. In a bowl combine the mashed potatoes, beaten eggs, flour, pecorino Romano, and  parsley. Salt and pepper to taste.
3. Mix well to combine, the consistency should be wet enough to form but dry enough as to not fall apart.
4. Using a tablespoon or cookie scoop grab roughly a 1/4 cup of the potato mixture place in the palm of your hand and place a piece of mozzarella cheese in the center than roll into log shape about 2 inches long. Repeat the process for all the potatoes. You should have 10 -12 croquettes.
5.  FOR THE COATING AND FRYING
6.  Place the slightly beaten eggs in a bowl in another add the breadcrumbs, grated Pecorino Romano, and Italian parsley
7. Dip each potato croquette first in the egg then roll each one in the breadcrumb mixture. Lay on a parchment lined baking sheet. At this time they can be placed in the refrigerator to set up ( can be left overnight) or fried right away.
8. In a heavy pot heat 1 inch of the oil to 350 F.
9. Once the oil reaches frying temperature begin frying the croquettes  in batches  as to not overcrowd the pan 5-6 minutes or until golden  on both sides.
10. Sprinkle with additional salt if preferred and chopped Italian parsley. ENJOY!!!

Quick and easy Salmon piccata

If your looking for a quick and easy salmon recipe that delivers restaurant- quality flavor, this salmon piccata is the perfect choice. In less than 30 minutes, you can have a bright, buttery and lemony dish that’s full of classic Italian flavors. With its simple ingredients- fresh salmon fillets, zesty lemon, briny capers , and a silky white wine sauce- this one-pan salmon piccata is a dinner dream. Plus, it’s naturally low – carb, packed with omega-3s . and incredibly delicious.

Whether you’re a fan of traditional  chicken piccata or just love seafood dishes with bold flavors, this pan -seared salmon recipe will become a go- to favorite. It goes beautifully with pasta, mashed potatoes and vegetables, Best of all, this easy salmon recipe requires  minimal prep and comes together quick- prefect for busy nights when you want something impressive without the fuss.

Why you will love this quick and easy salmon piccata recipe

You are going to love this easy salmon piccata recipe because it’s the perfect balance of fresh, healthy ingredients with rich buttery goodness – all made in one pan ! The tangy lemon and briny capers cut through the richness of the salmon, while the silky wine sauce brings everything together for a dish that taste like it came straight from an Italian trattoria.

Not only is this salmon piccata recipe quick and easy, it’s also healthy and versatile.  Plus, with minimal prep and easy cleanup, it’s  the ideal weeknight dinner that feels gourmet without extra effort. Whether you’re cooking for family, date night or just treating yourself, this quick and easy salmon piccata is guaranteed to be a winner!!!

Ingredients

• 1 1/2 Lb. Salmon filet
• 1/4 cup flour
• 1 Tbsp. olive oil
• 2 Tbsp. butter + 1 Tbsp.
• 1/2 cup white wine
• 1 cup chicken stock
• juice from one lemon
• 1 lemon sliced
• 1/2 cup capers
• 2 Tbsp. freshly chopped Italian parsley

Instructions

1. Start by washing the salmon pat dry . Salt and pepper to taste, Cut into 2 or 3 equal pieces depending on your preferred amount
2. Lightly coat the salmon in flour
3. In a saute pan over medium high heat in the butter and olive oil sear the salmon on all sides. Remove and set aside
4.  In the same pan add the onion and garlic and saute until soft and translucent .
5. Deglaze the pan with the wine, waiting until it is absorbed before adding the chicken stock, lemon juice, sliced lemon slices from one lemon. and capers. Simmer the sauce for 10 minutes or until it begins to thicken.  Add in an additional 1 Tbsp. of butter.
6.  Remove the lemon slices. Return the salmon back to the sauce and baste the salmon with the lemon sauce, for about 3-4 minutes or until the salmon is cooked to your preferred doneness, then add in the Italian parsley
7.  Plate pour the sauce over, serve with lemon slices. ENJOY!!!

Stuffed Pork Tenderloin Wellington

When you want to impress- whether it’s date night, a special occasion or just because- this stuffed pork tenderloin delivers, Juicy pork tenderloin filled with a savory mushroom filling and then wrapped in golden, flaky puff pastry- yeah it’s  drool worthy.

This version takes the classic beef wellington and swaps out the beef for succulent pork tenderloin and levels  up the flavor by stuffing it with a rich Italian – inspired filling.

 How To  make this  Stuffed pork tenderloin wellington  more manageable

1. Prep the filling in advance: cook and refrigerate  the filling up to a day ahead of time. This prevents the pastry from becoming soggy and saves time.
2.  Butterfly and stuff the pork: Do this in advance  and roll it tightly in plastic wrap. This step can also be done up to one day before your ready to bake the tenderloin.
3. Assemble and freeze : You can fully assemble  the pork tenderloin wellington (stuffed , wrapped in pastry and egg- washed) and freeze it unbaked. When ready to cook , bake straight from frozen adding  15 – 20 minutes to the cooking time.

By prepping ahead , you’ll make this Stuffed Pork tenderloin recipe much more manageable while still delivering a stress free impressive and delicious result.

Ingredients

• 1 pork tenderloin ( about 1.5 lbs.)
• 2Tbsp. olive oil
• 1 Tbsp; butter
• 2 Tbsp. Dijon mustard
• 1 sheet puff pastry
• Mushroom filling
• 8 oz. cremini or button finely chopped
• 1 minced Shallot
• 1 Tbsp. minced garlic
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 egg + 1 egg yolk for the egg wash
• 2 Tbsp. chopped Italian parsley
• Salt and pepper to taste

Instructions

1.  Preheat your oven to 400- degrees
2. Clean the pork removing the silver skin – It’s that shiny white-silver membrane running along one side of the tenderloin with a sharp knife
3. Then butterfly the tenderloin slice it length wise almost all way through- think open book.
4. Pound it with a meat mallet or rolling pin until it’s an even thickness, about 1/2 inch thick. salt and pepper to taste.
5. Make the filling
6. In a saute pan over medium high heat in the olive oil and butter saute the shallots and garlic until soft and translucent
7.  Add the mushrooms cook until brown and all the liquid is absorbed.
8. In a bowl slightly beat the egg, add in the breadcrumbs, parmesan cheese, parsley and the cooked mushroom mixture. Mix to combine
9. Spread the stuffing down the center of the pork tenderloin
10. Carefully roll it up jelly roll style. Then tightly wrap it in plastic wrap and chill for at least 30 minutes.
11.  Then unwrap and spread with the mustard and roast in a preheated 400- degree oven for 10 minutes. Set aside and cool slightly just enough time to handle without burning your hands, then spread with the mustard
12. On a lightly floured broad roll out the puff pastry and place the pork roll in the center. Wrap the pastry around it. tucking in the edges.
13. Place it seam-side down on a parchment lined baking sheet
14. Brush the top with a slightly beaten egg yolk. Score the top. Bake in a preheated oven for 25-30 minutes or until the puff pastry is golden brown.
15. Let rest for 10 minutes before slicing. ENJOY!!!!!

Italian Cauliflower pasta alfredo

This creamy Italian cauliflower pasta alfredo is a lighter twist on the classic alfredo sauce while still full  of rich flavor. Instead of heavy cream , this dish uses pureed cauliflower and milk to create a luscious sauce that coats every strand of pasta. It’s the perfect way to sneak in some extra vegetables without sacrificing flavor. This recipe is proof you don’t need heavy cream  for a comforting past dish. Plus, It’s so easy to make!!!

Why you’ll love this Italian cauliflower pasta alfredo

Traditional alfredo sauce relies on lots of butter and cheese, this version gets its creaminess from cauliflower.

This pasta dish has all the comforting flavors of a classic  alfredo but with a healthier twist.

This cauliflower sauce can be used over vegetables, chicken or even as a dipping sauce for bread.

This Italian Cauliflower pasta alfredo dish comes  together in about the same time it takes to cook the pasta, making it an easy and delicious option for a quick weeknight dinner.

Ingredients

• 1/2 Lb. fusilli.
• 4 cups cauliflower florets
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 Tbsp. minced garlic
• 1/2 cup chopped onions
• 2 cups milk
• 1 cup  pasta water
• 1 cup parmesan cheese
• 1 Tbsp. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Start by cleaning the cauliflower and cutting into florets. Then boil the cauliflower in salted water until soft.
2. Remove the cauliflower and mash into a puree set aside while you make the sauce and cook the pasta according to package directions
3. In a saute pan over medium high heat in the olive oil and butter saute the onion and garlic until soft and translucent.
4. Add the milk and pasta water, return the mashed cauliflower back to the pan and cook an additional 5 minutes. Then add in the grated parmesan cheese.
5. Adjust your seasonings (salt and pepper) to fit your taste.
6. Plate, top with  more cheese and chopped Italian parsley. ENJOY!!!!