CREAMY CAU­LI­FLOWER &

BLUE CHEESE PAPPARDELLE

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 6

2 tbs olive oil, plus ex­tra to driz­zle 1 red onion, cut into wedges 1 small head (about 900g) cau­li­flower trimmed, thickly sliced 2 gar­lic cloves, crushed ½ cup (60g) chopped hazel­nuts 500g dried pappardelle pasta 600ml thick­ened cream 150g gor­gonzola dolce, crum­bled Finely grated zest of ½ a lemon 60g baby rocket Freshly ground black pep­per, to serve

Heat oil in a large fry­pan over medium-high Heat heat. oilIn 2 in batches,a large fry­pan­cook onionover medium-hig­hand cau­li­flower, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til cau­li­flower is golden and just ten­der. Re­turn all cau­li­flower mix­ture to pan Cook,un­til from and hazel­nut­sheat stir­ring­stir and through oc­ca­sion­ally,set start aside.to gar­lic turn and­for golden.2 hazel­nuts.min­utes Re­moveor Mean­while, cook pappardelle ac­cord­ing 1/ to cheese3 Com­binecup packet (80ml)in in­struc­tions.a saucep­an­cream cook­ing and liq­uid.over Drain, three-quar­ters medium-high­re­serv­ing of the heat 2 through min­ute­sand lemon sim­mer,or un­til zest. stir­ring re­duced oc­ca­sion­ally,slightly. Stir for Re­turn cau­li­flower mix­ture to the stove over high heat and, work­ing quickly, toss pasta, re­served cook­ing liq­uid and cheese sauce through the cau­li­flower mix­ture. Fold through rocket and re­main­ing cheese, and driz­zle with ex­tra oil. Sprin­kle with pep­per and serve im­me­di­ately.

NUTRI­TION 21G PRO­TEIN 30G SAT FAT 65G CARB NUTRI­TION• 7G SUG­ARS• 21G • 465MG PRO­TEIN SODIUM• 30G• 880 SAT CALFAT • (3695KJ)65G CARB

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