cacio e pepe with cauliflower “cream” sauce / white bean salad with mint

cacio e pepe with cauliflower “cream” sauce / white bean salad with mint

Contents of your meal kit:

vinaigrette base
white beans
mint leaves
cauliflower “cream” sauce
chopped parsley
grated pecorino
mixed greens

Cookware needed: large saucepan or stockpot, salad bowl, medium or large nonstick skillet, colander

Finishing steps:

  1. Bring a large saucepan or stockpot of water to a boil.
  2. While you’re waiting for water to boil, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Rinse and drain white beans. Remove mint leaves from the sprigs and roughly tear. Toss the beans and mint leaves with the vinaigrette, season with salt & pepper. Set aside.
  3. When pasta water is boiling, add a generous amount of salt, then add spaghetti and cook for 8-10 minutes or until al dente.
  4. While pasta is cooking, heat the cauliflower cream sauce and butter in a nonstick skillet over medium heat until sauce is thickened, about 3-5 minutes.
  5. Once pasta has finished cooking, drain, and add to the skillet with the cauliflower sauce. Season with pepper, and finish with a sprinkle of chopped parsley and grated pecorino.
  6. Add salad greens to the bowl with beans and toss gently to mix. Drizzle with additional olive oil if needed. Season with salt & pepper to taste.