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Cheesy Creamy Cauliflower and Shrimp Pasta
with Baby Spinach
Making the perfect mac 'n’ cheese starts with a velvety cheddar cheese sauce and a swirl of cream. Roasted cauliflower and a sprinkle of chili flakes add elegance to this everyday favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Rigatoni
(Contains Wheat)
285 g
Cauliflower, florets
56 g
Baby Spinach
56 g
Yellow Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
113 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
¼ tsp
Chili Flakes
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
½ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add cauliflower and 1/4 cup water. Season with half the garlic salt and pepper. Cover and cook, stirring occasionally, until water is absorbed and cauliflower is tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Cook uncovered, stirring often, until cauliflower is golden-brown and tender 2-4 min. Remove from heat, then transfer cauliflower to a plate. Set aside.
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften, 3-4 min. Sprinkle Cream Sauce Spice Blend and remaining garlic salt over onions. Cook, stirring often, until onions are coated, 1 min. Add cream and 1/2 cup milk (dbl for 4 ppl), then bring to a boil. Once boiling, cook, stirring often, until sauce thickens, 1 min. Remove the pan from the heat, then add spinach. Stir until wilted, 1 min.
Add cheese, sauce, half the reserved pasta water and cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, to taste. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove from heat.
Divide cheesy creamy cauliflower pasta between bowls. Top with shrimp. Sprinkle 1/4 tsp chili flakes over top. (NOTE: Reference heat guide.)
