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In all of our Valentine’s together, my husband and I have never gone out to celebrate, instead we’ve opted to enjoy a home cooked dinner together.
While I love a good date night out, most days I prefer a cozy and romantic date night in!
When I started dating my husband, he was a broke landscaper in the dead of winter and I was a broke college student.
We fell in love not with fancy dinners out, but with romantic and silly date nights in together cooking dinner.
Those memories of us cooking together will always hold a soft spot in my heart.
I love making delicious homemade meals for special occasions, and this soup made with Barilla® Collezione Orecchiette is the perfect date night dinner for us!
I used a whole head of cauliflower as the base in this recipe. I was shocked at how insanely flavorful this sauce is.
It’s thick, cozy and packed full of garlic-parmesan-rosemary goodness.
Orecchiette is one of my favorite pastas as it really brings an artisanal feel to any dish I’m creating. I feel like I’m making a restaurant quality meal right at home!
I love the idea of pasta soup because it is the best of both worlds this time of year.
Pasta + Soup = all the cozy feels!
We grabbed our Orecchiette at our local Kroger – I love the Collezione collection of Barilla pastas that they carry!
Make a batch of this Date Night Creamy Orecchiette Soup for your sweetheart this Valentine’s day!
For more inspiration, be sure to check out these recipes!
Date Night Creamy Orecchiette Soup
- 1 box Barilla Orecchiette pasta, cooked to al dente
- 1 head of cauliflower
- 1 medium onion, diced
- 10 cloves of garlic, minced or finely diced
- 2 tablespoons olive oil
- 3 teaspoons fresh finely chopped rosemary
- 1 cup 2 % milk
- 1/2 cup powdered parmesan cheese
- 1 cup heavy cream
- 2 teaspoons sea salt (or to taste)
- 1/2 teaspoon pepper
- 1/4 cup cornstarch
- 4 1/4 cups vegetable broth
- Cut cauliflower into florets and steam for 10-15 minutes, or until a fork pierces easily through *(see notes)
- In a small skillet, combine onion, garlic, olive oil, and freshly chopped rosemary. Sautee for 7-10 minutes, or until onion is soft
- Puree cooked cauliflower with 2 cups of vegetable broth in a food processor or blender, until completely smooth
- Pour mixture into a large sauce pan.
- Puree onion mixture with the 1 cup of 2% milk and 1 cup of vegetable broth
- Add the puree to the sauce pan as well
- To the soup, add heavy cream, parmesan, and an additional 1¼ cups of vegetable broth
- Whisk in cornstarch (see notes)
- Add salt and pepper to taste (I used 2 teaspoons of salt and ½ teaspoon of pepper)
- Stir on medium high heat until soup thickens
- Add in the cooked al dente Orecchiette and serve immediately
Depending on how thick you prefer your soup, you can add less cornstarch. I love a super thick and creamy soup, and this was perfect for me. If you want a less thick soup, simply add half of the amount of cornstarch.