Homemade Fusilli Pasta with Faux Chicken (Albacore) and Cauliflower in a Mustard Sauce

FROM - DelightfulDeliciousDelovely.com

Homemade Fusilli Pasta with Faux Chicken (Albacore Tuna) and Cauliflower in a Mustard Sauce


For the pasta

400 grams (or 1 3/4 cups) flour

4 eggs

pinch nutmeg

1 tsp salt

OR - 1 lb dry pasta of your choice

For the mustard sauce

2 albacore steaks (or chicken breast or 1 lb shrimp)

1 small head cauliflower - leaves removed & cut in half

1 medium onion - diced

2 cloves of garlic - diced

1 TBS olive oil

1 TBS fresh thyme - chopped

1 cup stock (or water)

10 TBS high quality Dijon mustard

1 1/3 cups plain yogurt

S&P to taste

Fresh parsley - chopped for garnish

Tomatoes - diced for garnish

Parmesan for garnish


For the pasta

Homemade pasta directions HERE

Or use dry pasta.

For the faux chicken & cauliflower in mustard sauce

Heat the olive oil in a large pan.  Cook the albacore several minutes on each side until cooked through.  Or - do the same for your real chicken or shrimp.

When cooked, remove from pan & cube it up.  You cannot really overcook this albacore & if you undercook it - it will cook through when you heat it in the sauce.  Chicken & shrimp CAN be overcooked - so be more careful with those - if you are using them.

Add onions & garlic to the pan (add more oil if you need to) & saute until the onions begin to brown.  Add the stock, mustard, yogurt & thyme and stir until smooth.  Add the cooked "meat."   Heat through.  Simmer it to thicken or add more water to thin it out.

Boil the water to cook the pasta.  Add the halved cauliflower & boil until tender.   Remove with a slotted spoon & cut into bite-sized pieces.

Cook your dry pasta according to directions adding the cooked cauliflower in the last minute to reheat.  Or - add the cooked cauliflower to the pot with homemade pasta & drain when done.

Top the pasta & cauliflower with the mustard sauce & garnish with diced tomato, parsley & Parmesan ((f using).  Add lots of fresh cracked pepper.