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Ingredients

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To Prep:

  • 200g Penne Pasta
  • Garlic 5 g
  • 250g Brown Mushrooms
  • Peppadews 100 g
  • Cauliflower 300 g
  • Cheese, Parmesan 50 g
  • Parsley, flat 5 g
  • Fresh Basil Leaves

To Cook:

  • Oil, Sunflower 50 ml
  • Onions 50 g
  • Robertsons Thyme
    Robertsons Thyme
    1 g
    Added to cart: Robertsons Thyme
  • Knorr Aromat Original
    Knorr Aromat Original
    5 g
    Added to cart: Knorr Aromat Original
  • Milk 700 ml
  • Knorr Classic White Sauce
    Knorr Classic White Sauce
    80 g
    Added to cart: Knorr Classic White Sauce
  • Butter 50 g

Preparation

  1. To Prep:

    • 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:

    • In a pan, heat the butter and oil, and fry off the onions and garlic for 1 minute, then add the cauliflower and Robertsons 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!

Ingredients

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Preparation