Fast Fresh Fettuccine & Creamy Sun-Dried Tomato Pesto
with Cauliflower ‘Rice’, Leafy Greens & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Fast, filling and oh-so easy. This pasta pleaser is ready in only 10 minutes, thanks to some seriously smart ingredients. First of all, thick strands of fresh fettuccine boil up quickly to snappy satisfaction. To build out the sauce, riced cauliflower brings veggie bulk, swirled with softly wilted leafy greens. And things always look bright with sun-dried tomato pesto, which never says no to a touch of cream and a sprinkling of grated cheese.
We will send you:
- 15ml Minced garlic
- 90g Baby greens (baby spinach or kale)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 45ml Sun-dried tomato pesto
- 225g Fresh fettuccine
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Cashews, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
23 g
Sodium
920 mg
Total Carb
77 g
Sugars
6 g
Protein
26 g
Fibre
7 g
Preparation
Sauté the cauliflower rice
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium. Add the onions, garlic and cauliflower rice. Sauté, 5 to 6 min., until beginning to soften; season with the spices and S&P.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
To the pan of cauliflower rice, add the cream, pesto and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 1 to 2 min., until slightly thickened.
Combine the pasta
To the pan of sauce, add the pasta, spinach, remaining cooking water and 2 tbsp butter (double for 4 portions). Cook, stirring constantly, 1 to 2 min., until heated through, combined and the spinach has wilted; season with S&P.
Plate your dish
Divide the pasta between your bowls. Garnish with the cheese. Bon appétit!
