This orecchiette with cauliflower and green beans is a light, healthy Italian pasta made with simple ingredients. A traditional orecchiette con cavolfiore e fagiolini recipe that's full of flavor without heavy sauces.
If you love pasta with green beans, you'll definitely want to try my Easy Pasta with Rapini and this light and creamy Easy Lemon Ricotta Pasta for another simple Italian dinner idea.
This article contains affiliate links which support us at no extra cost to you.
Jump To
Hi! I really can't wait for you to try this one. This is one of those pasta dishes I grew up loving, and yes, even with the cauliflower.
If you think pasta with green beans sounds simple, you're right, but in the best way. The cauliflower gets soft and creamy, the green beans add that fresh bite, and everything comes together with olive oil and pasta water into the kind of sauce Italians make all the time. No cream, no fuss, just really good food.
Why You'll Love This Pasta with Green Beans
- A light and healthy pasta with green beans recipe
- Naturally creamy without using heavy cream
- Made with simple, budget friendly ingredients
- A classic Italian pasta and green beans combination
- Perfect for weeknights but still feels special
Ingredients
- 1 pound orecchiette pasta
- 1 pound green beans, trimmed and cut
- 1 head cauliflower, cut into florets
- ¼ cup extra virgin olive oil (plus more if needed)
- 1 small onion, diced
- Salt and freshly ground black pepper
- Parmigiano Reggiano, for serving
Step by Step Instructions
Step 1: Bring a large pot of salted water to a boil. Add the green beans and cook until tender and bright green, about 8-10 minutes. Remove and set aside.
Step 2: In the same water, cook the pasta until al dente.
Step 3: Steam the cauliflower until soft, about 10 minutes.
Step 4: In a pan, heat olive oil and sauté the onion until soft and lightly golden.
Step 5: Mash the cauliflower slightly with a fork or pulse it briefly. You want a mix of creamy and chunky.
Step 6: Add the green beans and onion to the cauliflower and mix together.
Step 7: Drain the pasta, reserving about ½ cup of pasta water, then add the pasta to the mixture.
Step 8: Toss everything together, adding pasta water and more olive oil as needed to create a light, silky sauce.
Step 9: Finish with grated Parmigiano Reggiano, salt, and pepper. Serve immediately.
Recipe Substitutions and Variations
- Add garlic when cooking the onion for more depth
- Swap cauliflower for broccoli for a different version of pasta with green beans
- Add anchovies for a more traditional Italian flavor
- Toss in toasted breadcrumbs for texture
- Make it vegan by skipping the cheese
Pro Tips
- Cook the green beans until just tender, not mushy
- Don't over blend the cauliflower, texture is key
- Pasta water is what creates the sauce, don't skip it
- Use a good olive oil since it's the base flavor
FAQ
Yes, variations of pasta and green beans are very common in Southern Italy, often using simple vegetables and olive oil.
Yes, but orecchiette works best. Small shells or cavatelli also work.
You can. Sausage or pancetta works really well if you want a richer version.
Freezing and Storing
Store leftovers in an airtight container in the fridge for up to 3 days.
I don't recommend freezing the full pasta dish, but you can freeze the cauliflower mixture and cook fresh pasta when ready.
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Pasta with Green Beans and Cauliflower
Ingredients
- 1 pound orecchiette pasta
- 1 pound green beans trimmed and cut into 2-inch pieces
- 1 head cauliflower cut into florets
- ¼ cup extra virgin olive oil plus more if needed
- 1 small onion diced
- Salt to taste
- Freshly ground black pepper to taste
- Parmigiano Reggiano for serving
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender and bright green, about 8-10 minutes. Remove with a slotted spoon and set aside.
- In the same pot of boiling water, cook the orecchiette according to package instructions until al dente.
- While the pasta cooks, steam the cauliflower florets until soft, about 10 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and lightly golden.
- Mash the cooked cauliflower with a fork or pulse it briefly in a food processor. Keep some texture.
- Add the green beans and mashed cauliflower to the skillet with the onion. Stir to combine.
- Drain the pasta, reserving about ½ cup of pasta water. Add the pasta to the skillet.
- Toss everything together, adding pasta water as needed to create a light, silky sauce. Drizzle in more olive oil if needed.
- Season with salt and pepper. Serve immediately with grated Parmigiano Reggiano.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Reserve your pasta water, it helps create the sauce
- Don't over mash the cauliflower, texture makes the dish better
- Use good quality olive oil for the best flavor
- You can add garlic with the onion for extra depth
This is right up our alley Lora! Gorgeous dish, I cannot wait to try it. I have some cauliflower lovers too!