Creamy sauce for pasta with champignons, cauliflower, pumpkin and sunflower seeds
6 servings
15 minutes
This creamy pasta sauce is a true gastronomic delight with a rich, deep flavor. Its base consists of tender mushrooms combined with cauliflower, creating a soft creamy texture. Olives add a light spiciness, while the blend of Italian spices enhances the depth of aroma. Pumpkin and sunflower seeds provide an interesting nutty hue and a slight crunch. This sauce pairs wonderfully with pasta, enriching it with a soft creamy taste and creating the perfect balance between tenderness and mild spice sharpness. This recipe reflects traditional European culinary motifs by combining simplicity and sophistication, making it an excellent choice for cozy home dinners.
1
We clean the mushrooms and cut them into small cubes. We do the same with the cauliflower. We cut the olives in half.
- Fresh button mushrooms: 300 g
- Baby cauliflower: 150 g
- Pitted black olives: 100 g
2
Finely chop the onion and sauté it in olive oil. When the onion turns golden, add the mushrooms, season with salt and pepper. Simmer for 2-3 minutes over medium heat.
- Onion: 0.5 head
- Fresh button mushrooms: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Add cauliflower and olives. Simmer for another 2 minutes.
- Baby cauliflower: 150 g
- Pitted black olives: 100 g
4
In a small pot, we melt the butter. We add sautéed mushrooms and cabbage to the butter.
- Butter: 40 g
5
Lower the temperature and gradually add sour cream and cream while stirring. Simmer for 2 minutes.
- Sour cream 20% fat: 3 tablespoons
- Single cream 10% fat: 100 ml
6
We add paprika, a spice mix, and sunflower and pumpkin seeds.
- Sweet paprika: to taste
- Italian seasoning: 1 tablespoon
- Pumpkin seeds (pepitas): 3 tablespoons
- Sunflower seed kernels: 3 tablespoons
7
Turn off the stove and let it sit for 5 minutes.
