avec bébés épinards
La sauce onctueuse au cheddar et à la crème est la base d’un macaroni au fromage inoubliable. Le chou-fleur rôti et la pincée de flocons de piment apportent une touche d’élégance à ce plat classique! Ingrédients : Chou-fleur • Rigatonis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Oignon jaune • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Épinards • 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
1 tsp
Flocons de piment
1 tsp
Farine tout usage
1 tbsp
Huile
1 tbsp
Lait
0.5 cup
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre non salé
1 tbsp
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut cauliflower into bite-sized pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Add cauliflower and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven until golden-brown, 14-16 min.
- Meanwhile, add rigatoni to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook, stirring often, until softened, 3-4 min.
- Sprinkle flour and remaining garlic salt over onions.
- Cook, stirring often, until onions are coated, 1 min.
- Add cream and 1/2 cup (1 cup) milk, then bring to a boil.
- Once boiling, cook, stirring often, until sauce thickens, 1 min.
- Remove from heat, then add spinach. Stir until wilted, 1 min.
- Add cheese, sauce, half the reserved pasta water and cauliflower to the pot with rigatoni.
- Stir until cheese melts, 1 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Season with salt and pepper, to taste.
- Divide cheesy creamy cauliflower pasta between bowls.
- Sprinkle 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)
840
kcal
Calories
45
g
Fat
25
g
Saturated Fat
85
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
