Cheesy Creamy Cauliflower Pasta
with Baby Spinach and Chives
Making the perfect mac n’ cheese starts with a creamy cheddar cheese sauce and a swirl of sour cream. Roasted cauliflower and a chive garnish add elegance to this everyday favourite!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Chou-fleur
170 g
Rigatonis
(Contient Blé)
½ tasse(s)
Cheddar, râpé
(Contient Lait)
7 g
Ciboulette
56 g
Oignon, haché
56 g
Bébés épinards
1 cs
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
1 pièce(s)
Crème sure
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Lait, Blé, Moutarde, Sésame, Sulfites, Triticale, Arachides, Soya)
1 cc
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
½ tasse(s)
Lait*
1 cs
Huile*
1 cs
Beurre non salé*
2 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Thinly slice chives.
Add cauliflower, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until golden-brown, 14-16 min.
While cauliflower cooks, add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside, off heat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl) then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle over flour and remaining Smoked Paprika-Garlic Blend. Cook, stirring often, until coated, 1 min. Add 1/2 cup milk (dbl for 4 ppl) and bring to a boil. Cook, stirring often, until thickened, 1 min. Remove the pan from the heat and add spinach. Stir, until wilted, 1 min.
Stir sour cream and cheddar cheese into sauce. Season with salt and pepper. Add cheese sauce, reserved pasta water and half the cauliflower to the pot with rigatoni. Stir until cheese melts, 1 min.
Divide pasta between bowls and top with remaining cauliflower. Sprinkle over chives and 1/4 tsp chili flakes (NOTE: Reference Heat Guide).