- 2-13.75 oz cans Artichoke Hearts (packed in water)
- 1 Tbsp Olive Oil
- 1 tsp Garlic, minced
- ¼ cup Parsley, fresh, chopped
- ¼ cup Green Onion, chopped
- 1-5oz can Tuna (if desired, you can add more tuna)
- 1/8 tsp Red Pepper, ground
- ½ tsp Oregano, dried
- ¼ cup White Wine
- 2 cups Cauliflower Sauce (see recipe)
- 1 tsp Lemon Zest, grated
- Juice from half a lemon
- 12 oz Flat Egg Pasta (like Tagliatelle)
- 1 Tbsp Olive Oil
- ¼ cup Panko Bread Crumbs
- ¼ cup Parmesan Cheese
- Salt & Pepper to taste
- Place Artichoke Hearts in a bowl and cover with water. Let stand for 15 minutes and then drain well
- To make the topping, heat the Olive Oil in a small skillet. Add the Panko Bread Crumbs, Parmesan Cheese and cook, stirring constantly until the crumbs are golden. Remove from heat, transfer to a bowl, and season with Salt and Pepper. Set aside until ready to serve.
- Put about 16 cups of water to boil in a pot (for the pasta). While that’s heating up…
- In a large skillet, heat 1 Tbsp of Olive oil on medium-high heat. Add the Artichoke Hearts and cook, stirring frequently for about 8-9 minutes.
- Add Garlic, Green Onion, Tuna, Lemon Zest, Red Pepper and Oregano and cook for about a minute.
- Next, add the White Wine and the Cauliflower Sauce. Heat thoroughly. Turn heat to simmer.
- Cook the pasta: Add 1 tsp Salt and the Pasta to the boiling water. Cook until al dente, or firm to the bite. Reserve 2 cups of the pasta water before you drain the pasta
- Drain pasta. Put the pasta back into the pot and add the Tuna mixture and Parsley. Add the pasta water until you get the consistency you like. Hand squeeze the lemon and stir.
- To serve: Top with Bread Crumb mixture.
I’ve started using Panko-style bread crumbs more and more. They have more crunch than other types of store-bought brands.
For the cauliflower sauce recipe…keep scrolling down!
Creamy Cauliflower-Parmesan Sauce
aka “The Alfredo Imposter”
- 2 lg Cauliflower (16 cups florets)
- 8 cups Water or Broth (I added 1 Tbsp of Better than Bouillon to water)
- 2 Tbsp Olive Oil
- 12 cloves Garlic, peeled (no need to cut)
- ¼ cup White Wine (I used Pinot Grigio)
- ½ cup Milk, 1%
- 1 cup Parmesan Cheese, shredded
- ½ tsp each Salt & Pepper
- Put Broth in a stock pot, bring to boil. Add Cauliflower and cook until it’s tender, but not mushy. Note: the Cauliflower will not be completely covered with liquid. That’s okay. Put a cover on your stock pot and stir occasionally while cooking.
- Meanwhile, heat the Olive Oil in a small skillet using medium heat. You don’t want the garlic to burn, so cook slowly. Add Garlic Cloves and stir occasionally until golden and fragrant.
- Add the Wine to the Garlic and cook for an additional 2 minutes. Set aside.
- At this point, the Cauliflower should be cooked. Using a slotted spoon, remove the Cauliflower and place in a bowl. Reserve the water/broth.
- Working in batches, add the Cauliflower to a blender and blend thoroughly. Start using a slow blending speed and then increase. Use a little of the liquid from the pot and the milk as you blend. You want the consistency to be like a cream sauce. Once blended, pour the sauce into a pot.
- When you are ready to blend the final batch of Cauliflower, add the Garlic/Wine mixture, the Parmesan Cheese, and the remaining milk. Blend through.
- Mix the sauce in the pan. If needed, blend the sauce again (it will depend on the power of your blender).
- Add Salt and Pepper and heat through.