Serves 6
45 min
Creamy Cauliflower Pesto Shells with Burrata
Recipe GLPRa779611e14dce8
This elegant pasta dish combines roasted cauliflower blended into a silky cream sauce with whole wheat shells, fresh tomatoes, and melted white cheddar. Topped with creamy burrata cheese and fresh basil, it's a satisfying vegetarian meal that feels indulgent yet nourishing.
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Ingredients
3 cups cauliflower florets (about 1 small head)
1 tablespoon grapeseed oil or other high-heat neutral oil
½ teaspoon salt, divided
12 ounces whole wheat pasta shells
1 tablespoon unsalted butter
1 large shallot, finely diced
1 tablespoon unbleached all-purpose flour
¾ cup hot vegetable broth
1 cup warmed whole milk
½ cup shredded white cheddar cheese
1 pint grape tomatoes, halved
4 ounces sliced burrata cheese
Fresh basil leaves for garnish
Directions
Preheat oven to 425°F. Toss cauliflower florets with grapeseed oil and ¼ teaspoon salt. Spread on a baking sheet in a single layer.
Roast cauliflower for 15–20 minutes, stirring halfway through, until golden brown and tender. Remove from oven and set aside.
Reduce oven temperature to 350°F. Meanwhile, bring a large pot of salted water to a boil and cook pasta shells according to package directions until al dente. Drain and set aside.
Transfer roasted cauliflower, hot vegetable broth, and warmed milk to a high-powered blender. Blend until completely smooth and creamy. Set aside.
Melt butter in a large oven-safe skillet over medium heat. Add diced shallot and cook for about 2 minutes, stirring occasionally, until softened and fragrant.
Sprinkle flour over the shallot and stir continuously for 30 seconds to create a light roux.
Pour the cauliflower cream mixture into the skillet along with remaining ¼ teaspoon salt. Stir well and cook for 2–3 minutes until heated through and slightly thickened.
Add shredded white cheddar cheese to the sauce and stir until completely melted and incorporated. Gently fold in the halved grape tomatoes and cooked pasta shells until evenly coated.
Arrange slices of burrata cheese over the top of the pasta. Cover the skillet loosely with foil and bake for 15 minutes.
Carefully remove the foil and bake uncovered for an additional 5 minutes until the burrata begins to soften slightly.
Remove from oven and garnish with fresh basil leaves. Serve warm.
