Cauliflower Pasta with Cashew Nuts

Ingredients

• 0.5 large cauliflower (650 g)
• 3 Garlic cloves
• 2 shallots
• 2 handfuls basil leaves
• 10 sun‑dried tomatoes in oil
• 125 g cashew nuts
• Salt
• chili flakes
• 400 g whole wheat linguine
• 1 tbsp Olive Oil
• Pepper
• 1 tsp sweet paprika

Instructions

1. 1.

   Clean, wash and cut cauliflower into florets. Peel garlic and shallots, finely chop both. Wash basil, set aside a few leaves, chop the rest. Drain tomatoes, reserve oil, finely slice tomatoes.

2. 2.

   Mix 30 g cashew nuts with ½ tsp salt and chili flakes. Cook linguine in plenty of boiling salted water for 9–11 minutes until al dente. Meanwhile heat olive oil in a pan. Sauté cauliflower for 7 minutes over medium heat.

3. 3.

   Add sun‑dried tomatoes, garlic and shallots and season everything with salt, pepper, paprika and 2 pinchings of chili flakes. Cook the mixture for another 5 minutes.

4. 4.

   Drain pasta, reserving 200 ml of pasta water. Blend remaining cashew nuts with pasta water into a cream.

5. 5.

   Combine linguine, chopped basil and cashew cream with cauliflower. Warm everything briefly and garnish with cashew mix and basil.