Pappardelle with cauliflower with gorgonzola cream

Quick and easy to cook, the recipe that I propose is a very aromatic first course with a delicate flavor.

Are you looking for a tasty winter first course, easy and quick to make? The pappardelle with cauliflower and gorgonzola cream are perfect. A first course of fresh pasta appreciated on every occasion. The delicate but intense flavor of cauliflower blends perfectly with the unmistakable taste of gorgonzola. At lunch with the family or for a dinner with friends this recipe is always successful.

INGREDIENTS

280 g pappardelle

200 g cauliflower

150 g gorgonzola

garlic

thyme

oil

20 g butter

30 g grated cheese

milk

salt

Pepper

The pappardelle with cauliflower and gorgonzola cream are a first pasta dish simple in the ingredients and quick in the realization but at the same time rich and tasty.

HOW TO PREPARE: PAPPARDELLE WITH CAULIFLOWER WITH GORGONZOLA CREAM

Wash and peel the cauliflowers that will be used for the preparation of pappardelle with cauliflower with gorgonzola cream. Separate the florets and blanch them in salted water for about ten minutes. Drain with a slotted spoon and keep the cooking water. In a saucepan, preferably non-stick, melt a knob of butter and chopped gorgonzola. Dilute if necessary with a few tablespoons of milk and make sure that the mixture never reaches the boil always keeping the sweet fire.

In a pan heat two or three tablespoons of oil, brown the clove of garlic, remove it and sauté the cauliflowers over medium-high heat for five minutes. Meanwhile, bring their cooking water to a boil. When the cauliflowers are ready, sprinkle with thyme and season with salt and freshly ground pepper. Boil the pappardelle al dente, drain and pass them in the pan with the florets and gorgonzola cream.

Mix gently, swirling the pan and mixing the pappardelle with cauliflower with gorgonzola cream. Remove from heat, complete with grated cheese, fresh pepper and serve immediately.