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Creamy Cauliflower & Leafy Greens Rigatoni

with Garlic-Breadcrumb Topping

Cooking time

35 minutes

Servings

2/4

Calories

780 /serving

It’s easy to get comfy with this pasta plate, featuring fresh tubes of rigatoni basking in a creamy sauce that’s bursting with garlic, savoury herbs and the tang of aged white cheddar. The star attraction is cauliflower that you’ll cook until tender, browned and caramelized, along with shallot and garlic. Work in a tangle of leafy greens, and finish the dish with our lip-smackingly good breadcrumb topping that delivers the hit of garlic butter you’ve been waiting for all week.

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!