Creamy cauliflower pasta with almonds and crispy sage

Cooking Meat Creamy cauliflower pasta with almonds and crispy sage

Use up cooked chicken in this speedy cauliflower and pasta recipe.

Lables: Egg free Fish free Shellfish free
  1. Place eschalot, garlic and cauliflower in a large heatproof bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 5 minutes or until very tender. Transfer mixture to a food processor. Add milk and parmesan. Season with salt and pepper. Process until smooth.
  2. Meanwhile, cook pasta following packet directions until tender. Drain. Cover to keep warm.
  3. Heat oil in a large, deep frying pan over medium heat. Add almonds and sage. Cook for 1 to 2 minutes or until almonds are golden. Transfer half the mixture to a bowl. Reduce heat to low. Add cauliflower mixture, chicken and pasta. Season with salt and pepper. Stir for 1 to 2 minutes or until heated through. Sprinkle with remaining almond mixture and extra parmesan. Serve.

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1 large eschalot, thinly sliced
2 garlic cloves, crushed
500g cauliflower, cut into small florets
1 1/2 cups milk
1/3 cup finely grated parmesan, plus extra to serve
375g dried pappardelle
1 tbsp extra virgin olive oil
1/3 cup slivered almonds
2 tbsp fresh sage leaves
1 1/2 cups sliced cooked chicken

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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