Cauliflower Linguine
Elevate your pasta night with this Creamy Cauliflower Linguine recipe—a delightful fusion of hearty linguine and velvety cauliflower sauce that's equal parts comforting and sophisticated. Featuring tender cauliflower florets sautéed in aromatic garlic and olive oil, the rich sauce is made indulgent with heavy cream, Parmesan cheese, and a hint of lemon zest for brightness. Red pepper flakes add just the right amount of kick, while fresh parsley brings a burst of herbal freshness to the dish. With only 15 minutes of prep and 25 minutes of cooking, this easy yet elegant recipe is perfect for weeknight dinners or entertaining guests. Serve steaming hot for a wholesome, flavor-packed meal that’s sure to impress! Keywords: creamy cauliflower linguine, pasta recipe, vegetarian dinner, quick comfort food, cauliflower sauce pasta.
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 1 medium cauliflower head
- 2 tablespoons olive oil
- 3 large garlic cloves
- 200 milliliters heavy cream
- 100 grams Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 1 liter water
Instructions
Bring 1 liter of water to a boil in a large pot. Add a pinch of salt along with the linguine pasta and cook according to the package instructions until al dente.
Meanwhile, cut the cauliflower into small florets and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
Add cauliflower florets to the skillet and sauté for 5-7 minutes until they become tender and start to brown slightly.
Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer gently for 3-4 minutes.
Mix in the grated Parmesan cheese, lemon zest, salt, black pepper, and red pepper flakes. Stir until the cheese melts and the sauce is smooth and creamy.
Once the linguine is cooked, reserve a cup of pasta water and drain the rest.
Add the drained linguine to the cauliflower sauce in the skillet. Toss everything together to coat the pasta evenly, adding a little reserved pasta water if the sauce is too thick.
Taste and adjust the seasoning with additional salt and pepper if needed.
Sprinkle freshly chopped parsley on top and serve the cauliflower linguine hot.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
