Recipe

Crispy Baked Pasta w/ Cauliflower & Mushroom

main meal

Time2 hr

Yield6 portions

Energy368 kcal

Components0

Servings

Contents

Ingredients

1000gcauliflower
3clovegarlic
100mlmilk, skimmed≈ 100 g milk, skimmed
400stock, vegetable, low salt (ml (prepared/500ml))≈ 0.8 cube stock, vegetable, low salt
2.5mloil, rapeseed
500gmushroom
0.25tspsalt
1tspspice, pepper
1shallot (small (40g))≈ 34 g shallot
3clovegarlic
5perscallion≈ 56.2 g scallion
20mlworcester sauce≈ 24.1 g worcester sauce
20mllemon juice≈ 20 g lemon juice
40gflour, white
90gcheese, parmesan
45mlherb, parsley, fresh≈ 11.7 g herb, parsley, fresh
220gpasta, fusilli, dried
50gbreadcrumbs
40gcheese, parmesan
30mlherb, parsley, fresh≈ 7.8 g herb, parsley, fresh
5perscallion≈ 56.2 g scallion

Preparation
1. Boil the florets for 10-15 minutes until getting tender; they should not be completely soft
2. Cook the pasta for 90 seconds short of al dente
Sauce
1. Blend half the cauliflower, milk, stock, garlic until smooth
Base
1. Cook the mushrooms until moisture gone
2. Add the garlic, shallots and scallions, cook 30 seconds
3. Add the worcester sauce and lemon juice, cook 30 seconds
4. Add the flour, cook 1 minute
5. Add the sauce, simmer for 5 minutes until getting thick
6. Add the remaining cauliflower, mix well
7. Add the parmesan and parsley, allow the cheese to melt then remove from heat
Topping
1. Mix the ingredients together
Assembly
1. Mix the base and pasta together and pour into a large dish
2. Top with the topping
3. Bake for 25 minutes at 180C

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