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Prep 10 hours
Total 25 hours
Serves
US | Metric
Ingredients
  • 250 g Spaghetti
  • Olive oil
  • 150 g Plain sausage, skin removed
  • 1 Shallot, finely chopped
  • 2 Garlic cloves, finely chopped
  • 100 g Cauliflower, cut into small florets
  • 2 Portobello mushrooms, roughly chopped
  • 15 g Fresh parsley, finely chopped
  • 1 tsp Dried oregano
  • 75 ml White wine
  • Parmesan (optional)
  • Black pepper
Cauliflower and Sausage pasta Cauliflower and Sausage pasta

Cauliflower and Sausage pasta


  1. Bring a large pot of water to the boil ready for the pasta to cook. 
  2. Meanwhile, in a saucepan add the sausage and the cauliflower florets with a drizzle of olive oil and cook on a medium heat until the sausage and the florets are nicely browned. Use a wooden spoon to break down the sausage into small pieces while cooking.
  3. Add the mushroom and cook for a few minutes still on a medium heat, then add the shallot and cook further for a few more minutes. Make sure nothing is catching on the pan. 
  4. Now add the garlic followed by the oregano. Add an extra drizzle of olive oil if needed. Stir all and cook for another minute maximum, you don’t want to burn the garlic. Season with a pinch of salt and freshly ground black pepper. 
  5. Still on a medium heat, after cooking the garlic add the white wine and cook off the alcohol for a few minutes. Reduce the liquid of the wine by half and turn off the pan. 
  6. Generously salt the water for the pasta and cook the pasta 1 min less than stated in the instructions. Save about 50ml of the starchy water from the pasta and set to one side. 
  7. Bring the saucepan back on a medium heat. Once the pasta is cooked. transfer the pasta straight to the saucepan. Now toss well to combine the sauce with the pasta, add the chopped parsley, a drizzle of olive oil and some of the pasta water. Stir well and add pasta water until you have a nice and silky consistency. 
  8. Serve with shaved Parmesan if you like and enjoy! 


Cauliflower and Sausage pasta Cauliflower and Sausage pasta

Cauliflower and Sausage pasta

favorite
print
like
Prep 10 hours
Total 25 hours
Serves
US | Metric
Ingredients
  • 250 g Spaghetti
  • Olive oil
  • 150 g Plain sausage, skin removed
  • 1 Shallot, finely chopped
  • 2 Garlic cloves, finely chopped
  • 100 g Cauliflower, cut into small florets
  • 2 Portobello mushrooms, roughly chopped
  • 15 g Fresh parsley, finely chopped
  • 1 tsp Dried oregano
  • 75 ml White wine
  • Parmesan (optional)
  • Black pepper
  1. Bring a large pot of water to the boil ready for the pasta to cook. 
  2. Meanwhile, in a saucepan add the sausage and the cauliflower florets with a drizzle of olive oil and cook on a medium heat until the sausage and the florets are nicely browned. Use a wooden spoon to break down the sausage into small pieces while cooking.
  3. Add the mushroom and cook for a few minutes still on a medium heat, then add the shallot and cook further for a few more minutes. Make sure nothing is catching on the pan. 
  4. Now add the garlic followed by the oregano. Add an extra drizzle of olive oil if needed. Stir all and cook for another minute maximum, you don’t want to burn the garlic. Season with a pinch of salt and freshly ground black pepper. 
  5. Still on a medium heat, after cooking the garlic add the white wine and cook off the alcohol for a few minutes. Reduce the liquid of the wine by half and turn off the pan. 
  6. Generously salt the water for the pasta and cook the pasta 1 min less than stated in the instructions. Save about 50ml of the starchy water from the pasta and set to one side. 
  7. Bring the saucepan back on a medium heat. Once the pasta is cooked. transfer the pasta straight to the saucepan. Now toss well to combine the sauce with the pasta, add the chopped parsley, a drizzle of olive oil and some of the pasta water. Stir well and add pasta water until you have a nice and silky consistency. 
  8. Serve with shaved Parmesan if you like and enjoy!