Pasta and cauliflower pudding

Delicious Pasta Pudding Recipe with Cauliflower and Cherry Tomatoes

Are you dreaming of a comforting meal, full of flavors and textures? I invite you to discover our savory pasta pudding recipe with cauliflower and cherry tomatoes! This recipe is not only simple and quick, but also an excellent way to introduce vegetables into your diet. Perfect for a family dinner or a lunch with friends, this pudding is sure to become a favorite dish.

Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients

- 200 g penne rigate
- 200 g cauliflower (about one small piece)
- 200 g cherry tomatoes
- 4 large eggs
- 150 g sour cream
- 100 g mozzarella (grated)
- 50 g parmesan (grated)
- Salt (to taste)
- Pepper (to taste)
- 2-3 tablespoons olive oil

Ingredient tips

Cauliflower is a versatile vegetable, rich in vitamins and minerals, that can be used in various dishes. Choose a fresh cauliflower with compact florets and no spots. Cherry tomatoes add a sweet taste and a touch of freshness, but you can also experiment with larger tomatoes, cut into pieces. Mozzarella provides a creamy texture, while parmesan adds an intense and salty flavor.

A brief history

Pasta pudding is a classic dish that has evolved over time, embracing influences from different cultures. In the past, such dishes were an ingenious way to utilize leftover pasta and vegetables, transforming them into a comforting meal. This modern recipe pays tribute to tradition, combining simple ingredients to create a spectacular result.

Preparation steps

1. Cooking the pasta: Start by boiling the penne rigate according to the package instructions. Make sure to drain them well without rinsing, so that the starch helps bind the mixture. Once cooked, set them aside.

2. Preparing the cauliflower: Break the cauliflower into florets and wash them well under running water. Boil them in salted water. Let them cook for about 10 minutes after the water starts to boil. The cauliflower should be slightly soft but not overcooked, to keep a pleasant texture in the dish. After boiling, drain the water and set them aside.

3. Preparing the tomatoes: Wash the cherry tomatoes and cut them in half (if they are small) or into quarters (if they are larger). These will add a touch of freshness and color.

4. Mixing the eggs: In a large bowl, beat the eggs with a pinch of salt and pepper. Add the sour cream and mix well until the mixture becomes smooth. This will provide moisture and creaminess to the pudding.

5. Assembling: Grease a baking dish with olive oil to prevent sticking. In a large bowl, gently mix the cooked penne with the cauliflower florets. Pour the egg and sour cream mixture over the pasta and cauliflower, gently stirring to combine all the ingredients. Add the grated mozzarella and mix again.

6. Adding the tomatoes: Incorporate the cut cherry tomatoes into the mixture. They will not only add a delicious taste but also a vibrant color to your dish.

7. Baking: Pour the mixture into the prepared dish and sprinkle the parmesan on top. Place the dish in the preheated oven at 180 degrees Celsius. Bake for 30-35 minutes, or until the pudding turns golden and bubbly on top.

8. Serving: After the pudding has cooled slightly, you can cut it into portions and serve warm. It is delicious both on its own and alongside a fresh green salad or a side of grilled vegetables.

Possible variations

This recipe is extremely versatile. You can add various vegetables such as spinach, zucchini, or carrots, or you can replace mozzarella with feta cheese for a stronger flavor. You can also experiment with herbs like basil or oregano to add extra aroma.

Frequently asked questions

1. Can I use whole grain pasta?
Yes, whole grain pasta is an excellent choice, offering a richer taste and additional nutritional benefits.

2. How can I make this recipe lower in calories?
Replace the sour cream with a lighter version or Greek yogurt. You can also reduce the amount of cheese.

3. Does it store well in the fridge?
Yes, the pasta pudding stores well in the fridge for 2-3 days. Reheat it in the oven or microwave before serving.

Serving suggestions

This pasta pudding with cauliflower and cherry tomatoes pairs wonderfully with a glass of dry white wine or herbal tea. You can also add a rocket salad with lemon and olive oil for a refreshing touch.

Nutritional benefits

This recipe is not only tasty but also nutritious! Cauliflower is rich in fiber, vitamins, and minerals, while pasta provides complex carbohydrates that give you long-lasting energy. Eggs add protein, and cheeses contribute calcium and flavor.

In conclusion, the pasta pudding with cauliflower and cherry tomatoes is a perfect choice for those who want to combine health with taste. I invite you to try this recipe at home and enjoy a comforting dish that will impress all your loved ones! Bon appétit!