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Ingredients

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To Prep:

  • Penne pasta 200.0 g
  • Fresh garlic 5.0 g
  • Peppadews 100.0 g
  • Cauliflower 300.0 g
  • Cheese, Parmesan 50.0 g
  • Parsley, Italian 5.0 g
  • Basil Leaves 5.0 g

To Cook:


Penne pasta smothered in a  creamy cauliflower, mushroom and peppadew sauce.

...

Preparation

  1. To Prep:

    20 minutes
    • Cook the pasta as per the packaging instructions.
    • Crush the garlic. Slice the brown mushrooms.
    • Cut the peppadews in half.
    • Cut the cauliflower into florets and roughly chop.
    • Grate the parmesan cheese.
    • Roughly chop the parsley.
    • Tear the basil leaves.
  2. To Cook:

    30 minutes
    • In a pan, heat the butter and oil, and fry off the onions and garlic for 1 minute, then add the cauliflower and thyme, and fry for a further 2 minutes, tossing at all times.
    • Add the mushrooms, peppadews, Knorr Aromat, and fry for another minute.
    • Whisk together the milk and Knorr Classic White Sauce powder and add to the cauliflower mixture, and stir until the sauce has thickened.
  3. To Serve:

    • Toss through the parsley, basil and parmesan cheese, and add to the cooked pasta, then mix through and serve.
  4. To Serve:

    • Toss through the parsley, basil and parmesan cheese, and add to the cooked pasta, then mix through and serve.
  5. Top Tip:

    • Serve with roast chicken pieces or grilled fish!
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