YOU WILL NEED

Ingredients

280g Smoked vortici pasta 
2 large red onions, thinly sliced
1/2 cup walnuts, chopped
100g mascarpone cheese
2 tbsp butter
Salt and black pepper to taste 
Optional: Arugula for garnish

PREPARATION

Step 1

Prepare Cauliflower Purée: Steam or boil the cauliflower florets until tender. Drain, reserving a small portion of the florets, and transfer the majority to a blender or food processor. Add a tbsp of olive oil and season with salt and black pepper. Blend until smooth and creamy. Set aside. 

Step 2

Toast Cashew Nuts: In a dry skillet, toast the cashew nuts over medium heat until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Once toasted, remove form the skillet and set aside. 

Step 3

Cook Bacon and Cauliflower florets: In the same skillet, heat the remaining tbsp of olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Then, add the reserved cauliflower florets and sauté until they are lightly browned and flavored by the bacon.

Step 4 

Cook pasta: Bring a large pot of salted water to a boil. Cook the Smoked Vortici pasta according to package instructions until al dente. Drain the pasta in the skillet with the bacon and cauliflower florets, allowing them to absorb some of the flavours. 

Step 5

Serve: Spoon a portion of cauliflower purée into the bottom of each serving dish. Top with the cooked pasta, bacon and cauliflower florets mixture. Sprinkle with the toasted cashew nuts. 

Step 6 

Optional Topping: If desired, sprinkle each serving with Parmesan cheese for added flavour.