Although it may sound a little unconventional, this corzetti pasta with curried cauliflower really blew our minds! A simple and delicious way of serving freshly made pasta on a weekday, this recipe will redefine the concept of winter comfort food.
A heavily spiced vegetarian sauce, this idea came to us when we had dinner at our local Indian restaurant a while ago: curried cauliflower was the side dish to rice and we loved it so much and thought it would be great with pasta, too! We’ve only tried it with corzetti so far, but we believe it would be great with tagliatelle and tagliolini. Spice up your dinner plans with this vibrant Indian-inspired dish!
Corzetti Pasta with Curried Cauliflower
- 1 cauliflower, florets
- 1 white onion, peeled and diced
- curry powder
- hot paprika
- extra vigin olive oil
- salt and black pepper
- Parmigiano Reggiano cheese
Place the cauliflower florets and diced onion in a large bowl. Drizzle with extra virgin olive oil and, using your hands, massage the cauliflower so that each floret and onion piece is covered in oil. Add the curry powder and hot paprike to taste and distribute evenly. Season with salt and pepper.
Place the curried cauliflower onto a baking tray covered with baking paper. Roast in a 200°C oven for about 30-40 minutes or until vegetables are tender.
In the meantime, prepare the fresh corzetti pasta dough by following your favorite recipe. Cook the pasta until al dente, then drain and toss with the vegetables. Serve the corzetti pasta with curried cauliflower topped with some freshly grated parmigiano reggiano cheese.