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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.

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Preparation

  1. To Prep:

    20 minutes
    • Cook the Penne pasta as per the packaging instructions.
    • Crush the 5g garlic. Slice the 250g brown mushrooms.
    • Cut 100g peppadews in half.
    • Cut 300g cauliflower into florets and roughly chop.
    • Grate 50g parmesan cheese.
    • Roughly chop 5g parsley.
    • Tear 5g basil leaves.
  2. To Cook:

    30 minutes
    • In a pan, heat 50g butter and 50g oil together once hot, fry off 50g onions and 5g garlic for 1 minute, then add the cauliflower florets ,1g thyme, and fry for a further 2 minutes, tossing at all times.
    • Add the mushrooms, peppadews,5g Knorr Aromat, and fry for another minute.
    • Whisk together 700ml milk and 80g Knorr Classic White Sauce powder, 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:

  5. Top Tip:

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