Today we bring you two healthy and easy recipes. Quick to make and very tasty…


A combination that few might think of, but which is very tasty indeed! A classic of the winter season, pasta with cauliflower is a simple but perfect first course to keep fit and healthy. The cauliflower is in fact a vegetable rich in antioxidants, vitamin C and precious mineral salts, with anti-inflammatory and antibacterial properties. A real concentrate of important properties that make it ideal to bring it to the table often during its season.

Very versatile in the kitchen, cauliflower is the perfect ingredient for the preparation of a first course with pancetta and chili or walnuts. In the latter case, it is a recipe even more precious because it allows not to waste the leaves almost always branded as waste but able to blend perfectly with the nuts to give life to a first course with an intense flavour.

Let’s not waste any more time and let’s see how to prepare pasta with cauliflower with bacon and in the variant that recovers the outer leaves.

INGREDIENTS (for 4 people)

  • 400 g of pasta
  • 1 medium cauliflower
  • 1 medium onion
  • 70 gr of bacon
  • salt
  • Oil
  • Grated pecorino
  • Spicy chili pepper (optional)


  1. Chop the onion, the pancetta and eventually the chili and sauté in the pan with the oil.
  2. Meanwhile, boil some water in a pot, clean the cauliflower, rinse it, remove the tops, slice them and, as soon as the sauté is ready, pour them into the pot.
  3. Cover with boiling water and proceed with cooking keeping the lid on the pan.


And here is the anti-waste version of pasta and cauliflower:

INGREDIENTS (for 4 people)

  • 320 gr durum wheat pasta
  • 200 g  of cauliflower leaves
  • 50 grams of walnuts (about 5-7 shelled walnuts)
  • 2 tablespoons of extra virgin olive oil


  1. Boil the water to cook the pasta. Wash and then steam the green leaves of the cauliflower.
  2. Shell the walnuts, blend the leaves of the cauliflower and the shelled walnuts. 
  3. Add to the mixture of cauliflower leaves and walnuts, 2-3 tablespoons of pasta cooking water and a drizzle of extra virgin olive oil.
  4. Drain the pasta and season with the mixture of cauliflower and walnuts. Serve at the table.

TIP: According to your tastes, season the pasta with the cauliflower adding also anchovies, capers or raisins.