avec jeunes épinards
Ingrédients : Chou-fleur • Rigatonis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Oignon jaune • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Épinards • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Farine tout usage (blé) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
Allergens
Utensils
Tags
Rigatoni
170 g
Chou-fleur
285 g
Bébés épinards
56 g
Oignon jaune
0.5 unit(s)
Fromage cheddar, râpé
0.5 cup
Crème
113 mL
Sel d'ail
4 g
Flocons de piment
4 g
Farine tout usage
1 tbsp
Huile
1 tbsp
Lait
0.5 cup
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre
1 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch pieces.
- To an unlined baking sheet, add cauliflower and 1 tbsp (2 tbsp) oil.
- Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 14-16 min, until browned.
- Meanwhile, to the boiling water, add rigatoni.
- Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 3-4 min, stirring often, until softened.
- Sprinkle flour and remaining garlic salt over onions.
- Cook for 1 min, stirring often, until onions are coated.
- Add cream and 1/2 cup (1 cup) milk, then bring to a boil.
- Once boiling, cook for 1 min, stirring often, until sauce thickens.
- Remove from heat, then add spinach. Stir for 1 min, until wilted.
- To the pot with rigatoni, add cheese, creamy sauce, cauliflower and half the reserved pasta.
- Stir for 1 min, until cheese melts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper.
- Divide cheesy creamy cauliflower pasta between bowls.
- Sprinkle chili flakes over top, if you like.
840
kcal
Calories
45
g
Fat
25
g
Saturated Fat
84
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
26
g
Protein
120
mg
Cholesterol
1040
mg
Sodium
1
g
Trans Fat
1000
mg
Potassium
400
mg
Calcium
4.5
mg
Iron
avec jeunes épinards
