Creamy cauliflower linguine
Creamy cauliflower linguine
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Serves 4
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Prep 20 minutes
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Cook 30 minutes
Ingredient
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2 teaspoons chicken stock powder
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1 large head cauliflower, cut into small
florets
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250g dried linguine
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1 tablespoon extra virgin olive oil
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1 small brown onion, finely chopped
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2 garlic cloves, crushed
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¼ cup light thickened cream
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¹⁄³ cup grated parmesan
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2 tablespoons chopped fresh flat-leaf
parsley leaves
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Extra grated parmesan and chopped fresh
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flat-leaf parsley, to serve
Recipe
1.
Place a large saucepan of water on high heat.
Add stock powder. Stir to combine. Bring to the boil. Add cauliflower.
Cook for 5 to 6 minutes or until cauliflower is just tender. Using a
slotted spoon, transfer 2 cups cauliflower to a bowl. Cover to keep warm.
2.
Continue cooking remaining cauliflower for
2 to 3 minutes or until very tender. Using a slotted spoon, transfer
cauliflower to a food processor. Add 2 tablespoons of the cooking liquid.
Process until a smooth purée forms. Set aside.
3.
Bring remaining cooking liquid to the boil. Add
pasta. Cook for 8 minutes or until tender. Reserve ½ cup cooking liquid. Drain
pasta.
4.
Heat oil in a large, deep frying pan over
medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened.
Add garlic. Cook, stirring, for 1 minute or until fragrant. Add
cauliflower purée and reserved florets, reserved cooking liquid and
cream. Stir to combine. Season well with salt and pepper. Add pasta, parmesan
and parsley to sauce. Toss gently to combine. Serve immediately (see note) with
extra parmesan and parsley.
Nutrition: (per serve) 1677kJ; 13.1g
fat; 5.6g sat fat; 18g protein; 48.7g carbs; 6.6g fibre; 24mg chol; 450mg sodium.
