This is a healthy pasta dish with a pleasant taste and texture, thanks to the sweet sauce of fried onions, fresh basil and a large number of tender cauliflower, you can cook just in 35 minutes. And if you like to “crunch”, fry the onion with panko breadcrumbs and sprinkle the dish with a handful кедровых орешков. 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 350 gr linguine pasta
- 4 tbsp. coarsely chopped cauliflower inflorescences
- 4 tbsp. l extra virgin olive oil
- 2 minced cloves of garlic
- 1/4 Art. panko (japanese breadcrumbs)
- 1/2 tbsp. chopped and fried onions
- 1/2 – 1 tsp red pepper flakes
- 1/4 Art. grated Parmesan cheese, plus some more for sprinkles
- 2 tbsp. l chopped fresh basil
- 1/4 Art. pine nuts
Recipes with similar ingredients: linguine paste, cauliflower, Panko breadcrumbs, Parmesan cheese, pine nuts, pepper red cereal basil
Recipe preparation:
- Pour water into a large pot, salt and bring to boiling. Add the pasta and cook according to the instructions on packaging. Leave 1 tbsp. decoction, then strain the pasta. Again put them in a pan and mix with 1 tbsp. l olive oils.
- At this time, in a large frying pan over medium heat, heat 2 Art. l olive oil. Put the garlic and fry for 30 sec Add panko and fried onions and lightly fry, stirring, 3 min. Put on a plate, wipe the pan.
- In a frying pan over medium heat, heat the remaining 1 Art. l olive oil. Put the cauliflower and saute until the edges are not browned, about 4 minutes. Add the flakes of red pepper and sauté for 30 sec. Pour in the left decoction and cook for about 1 minute until the liquid has evaporated half and cauliflower won’t be soft but still crispy.
- Add the pasta, onion mixture, parmesan and mix. Salt. Sprinkle with basil, pine nuts and more some parmesan.
