Farfalle with cheesy cauli sauce

Farfalle with cheesy cauli sauce (4-6 servings)

Author: Marvellina
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  • 10 oz of Barilla┬« Classic Blue Box Farfalle
  • Pinch of salt
  • 1 large head of cauliflower
  • 6 cloves of garlic sepearated and peeled
  • 4 Tbsp melted butter divided
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 cup ricotta cheese
  • Salt and pepper to taste
  • 1/2 cup of panko bread crumb


  • Bring a large pot of water to a boil. Add in pinch of salt and then add in the Farfalle and cook according to direction on the box to al dente (about 11 minutes). Stirring occasionally. Save about 1 cup of the cooking liquid before draining off the cooked pasta. Do not rinse the pasta with water (sauce will cling better). Place it back into the pot you cook the pasta in and set aside
  • Place half of the melted butter in a medium non-stick skillet. When hot enough, add in the panko bread crumb and stir until the crumbs are golden brown and crunchy. Remove from the heat and set aside
  • In another large pot, bring water to a boil. While waiting for the water to boil, cut the stem off the bottom and remove the leaves if any. Then cut the cauliflower into half and then into quarters through the core. Remove the main stem and the cauliflowers that attach to this stem will be separated into smaller florets. Break them into smaller pieces if they are really large. It will definitely work too if you just cut in half and break the large florets into smaller florets by hands. Really, no hard and fast rule here. Wash all these florets in a clean water and drain. While the water is boiling, add in the cauliflower florets and boil until they are fork tender, about 5-8 minutes. 1 minute before you think the cauliflower is done, add in the garlic. Remove from the heat. Drain off the cooking liquid and place the cauliflower and garlic back into the pot on top of the stove to let any excess water dry out. Place the florets and garlic into a food processor and process into smooth consistency. Add in the rest of the melted butter, shredded cheddar cheese, ricotta cheese and pulse few times again to process into smooth creamy consistency sauce. Have a taste and season with salt and freshly grind black pepper to your taste
  • Pour this cheesy cauli sauce over the cooked pasta. Gently stir to make sure each pasta is coated with the sauce. If it's too thick, you may thin it down by adding small amount of cooking pasta water you reserved earlier. Transfer to a large serving bowl. Sprinkle the buttery crunchy panko bread crumbs over and serve immediately