Delverde Fusilli with cauliflower and chickpeas

Pure passion for pasta

Delverde fusilli wrapped in a cream of chickpeas and cauliflower, enriched with grated cheese, offer an unexpected combination of ingredients that come together in a delicious and genuine dish.

checkRecipe difficulty level: easy

Ready in

25 minutes

Watch the Video

Preparation

10 minutes

Cooking

15 minutes

Total time

25 minutes
Number of guests at the table:
320 g Delverde Fusilli
500 g cauliflower (cleaned weight)
130 g canned chickpeas
20 g grated cheese
1/4 onion
q.b. extra virgin olive oil
q.b. salt
q.b. pepper
Tools
freccia destraBowls
freccia destraSpoon
freccia destraStick blender
freccia destraFrying pan
freccia destraPot
freccia destraColander

Method

Start by pouring a drizzle of oil into a frying pan, adding the chickpeas with salt, pepper and breadcrumbs.
Sauté for a few minutes and set the chickpeas aside.
In the same pan, sauté 1/4 of the onion.
Add the cleaned and roughly chopped cauliflower and a glass of water.
Cook until the cauliflower is soft and tender.
Season with salt and pepper.
Add the grated cheese and blend until smooth.
Cook the fusilli in boiling salted water for 9 minutes, as indicated on the package.
Drain the pasta a couple of minutes early and pour it into a pan with the cream, adding a bit of cooking water to make it creamy.
Top with the chickpeas and serve hot.

Did you like this recipe?
Share it online with anyone you want!