Creamy cauliflower pasta with almonds and crispy sage

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

Recipe «Creamy cauliflower pasta with almonds and crispy sage» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.