- 1 pkg (375 g) Catelli Tri-colour Fusilli
- 24 cups (6 litres) water
- 2 tsp (10 ml) salt
- 2 cups (1/2 head) cauliflower florets
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) curry powder
- 1 can (398ml) cream corn
- 1 can (400ml) kidney beans
- 1 red bell pepper, diced
- 1 cup (250 ml) 10% cream
- 2 Roma tomatoes, diced
- Â¼ cup (10 g) chopped parsley
- 2 tbsp (30 ml) olive oil
Boil the water and add salt. Cook the pasta about 8 minutes in the water or until “al dente” (meaning that there is still a bit of a bite left to the pasta). Strain the pasta and set aside.
Toss the cauliflower with a bit of the olive oil and curry powder. Heat the remaining olive oil in a pan and sear the cauliflower. This will add an interesting flavour to the cauliflower. Remove the cauliflower from the pan.
Add the cream corn,kidney beans, diced red bell pepper, and cream to the same pan the cauliflower was cooked in, and bring to a boil. Season with salt and pepper.
Add the cauliflower to the sauce and toss.
In a separate bowl, combine the diced tomatoes, parsley and olive oil and toss lightly.Sprinkle on top of the pasta. Serve immediately.