All Recipes

Creamy Cauliflower Pasta

Freezable
5
£0.92 Per Portion
30M

Ingredients

  • 500g conchiglie/ shell pasta (£0.42)
  • 1 large cauliflower (£0.95)
  • 1 onion (£0.48)
  • 150ml creme fraiche (£0.95)
  • 1/2 lemon (£0.67/4)=(£0.17)
  • 3 cloves of garlic (£0.10)
  • Bunch of fresh parsley (£0.35)
  • 70g parmesan (£1.19)

Cupboards Essentials

  • 1 tbsp of olive oil
  • Red pepper flakes
  • Salt & Pepper

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Learn More

Method

1. Start by chopping off the stem of the cauliflower and remove any green leaves. Using your hands (more satisfying) or knife, break the cauliflower into bite size florets.

2. Add the cauliflower to a large frying pan with 1 tbsp of olive oil on a low/med heat. Shake the pan so that the oil is lightly coating the florets to fry. I also poured half a mug of water to speed up the process. Stir occasionally and cover with a lid.

3. Meanwhile, thinly slice the garlic and onion.

4. After the cauli has been frying for around 10 minutes, add the onion and continue frying. At this stage you can also put your pasta on, timer set to packet time minus 1 minute.

5. Once the cauliflower and onions have softened, add the garlic and season with salt and red pepper flakes.

6. When your pasta timer goes off, reserve around 500ml of the pasta water and drain the rest.

7. Combine the cauliflower/ onion mix with the pasta and pour in the creme fraiche. Loosen up the sauce with about 4 ladles of the pasta water and continue to heat on a medium heat for around 2 minutes.

8. Add the juice of half a lemon, finely chopped parsley and some pepper and you’re all set!
Hope you like it xxx

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