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Creamy Cauliflower & Leafy Greens Rigatoni

with Garlic-Breadcrumb Topping

Cooking time

35 minutes

Servings

2/4

Calories

780 /serving

This comforting pasta plate features fresh rigatoni in a creamy sauce bursting with garlic, savoury herbs and aged white cheddar. The special attraction is cauliflower and shallot which caramelize as they cook, along with a tangle of leafy greens. Our lip-smackingly good breadcrumb topping delivers your hit of garlic butter.

We will send you:

  • 60g Baby spinach (or baby kale)
  • 200g Cauliflower
  • 2 Garlic cloves
  • 1 Bunch of chives
  • 1 Shallot (or onion)
  • 38g Panko
  • 15ml White wine vinegar
  • 225g Fresh rigatoni
  • 60ml Heavy cream
  • 30g Grated aged cheddar
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
39 g
Saturated Fat
19 g
Sodium
1620 mg
Total Carbs
90 g
Sugars
5 g
Protein
25 g
Fibres
8 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Peel, halve and thinly slice the shallot. Mince the garlic. Thinly slice the chives.
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Sauté the cauliflower
In a large, high-sided pan, heat a generous drizzle of oil on medium. Add ⅔ of the garlic and the shallot. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the cauliflower (cut into smaller pieces if large); season with ⅔ of the spice blend, 1 tsp salt (double for 4 portions) and pepper, to taste. Sauté, stirring occasionally, 14 to 17 minutes, until the cauliflower has completely softened and both the cauliflower and shallot are beginning to caramelize and brown.
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Boil the pasta
While the cauliflower cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the garlic-breadcrumb topping
While the pasta boils, in a medium pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the remaining garlic and the panko; season with the remaining spice blend and S&P. Cook, stirring occasionally, 2 to 3 minutes, until the panko is evenly toasted and golden brown.
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Combine the pasta & sauce
While the breadcrumbs toast, to the pan of cauliflower, add the white wine vinegar. Cook, stirring frequently, 1 to 2 minutes, until slightly evaporated. Add the cream. Bring to a boil and simmer, 2 to 4 minutes, until the sauce has reduced and thickened; season with S&P. Add the cooked pasta, spinach, cheddar and reserved cooking water. Cook, 2 to 4 minutes, stirring frequently, until the pasta is coated and the sauce is thick and glossy; season with S&P to taste.
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Plate your dish
Divide the finished pasta between your bowls. Top with the garlic-breadcrumb topping. Garnish with the chives. Bon appétit!