Cauliflower Linguine with Crispy Crumbs

Hi Foodie friend,

Am loving the cooler weather,  and nothing welcomes Fall like cozy, comforting pasta meals.

This spinach linguine with califlower is easy and quick. It can be on your table in 30 minutes,  it’s a prefect

vegetarian meal. Am not vegetarian, I don’t subscribe to any particular diet, having said that, I find

many of my meals are vegetarian.

This recipe was inspired by my love of califlower and my family’s love of pasta, that makes my family happy and me even happier.

So on the califlower, be sure the pan is hot to sear the califlower and turn it a beautiful golden brown.

For the crumbs  the fire  should be low as they burn quickly,I burned the first batch.  The recipe uses store bought seasoned bread crumbs.

but it’s  easy to make your own. Toast 5 slices stale bread,  blend in food processor until fine, add 1 tablespoon each chopped Italian parsley, thyme, onion, and  garlic

powder, salt and pepper to taste.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, drop in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. spinach linguine

1 head califlower broken into florets

2 cups Italian seasoned bread crumbs

1 cup sliced almonds

1 cup spinach chopped

4 oz, sun dried tomatoes

1 cup parmesan cheese

1 cup shredded mozzarella

1 cup heavy whipping cream

1 cup vegetable stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Bring 4 quarts of water to boil

Heat oil and butter  add bread crumbs and almonds cook on low heat until brown

Remove bread crumbs add additional 2 tablespoons of oil and butter

Saute onion and garlic until opaque

Salt and pepper califlower saute on high heat until golden

Add heavy whipping cream, vegetable stock and cheeses

Simmer until sauce thickens and califlower is crisp tender about 10 minutes

Add spinach,  chopped sun dried tomatoes, and herbs last 5 minutes

Mean while cook linguine El dente

Drain pasta toss in sauce

Salt and pepper to taste

Top with crispy crumbs and ENJOY!!!!

 

 

r