One-Pan Fresh Gemelli with Kale & Cauliflower
Sun-Dried Tomato Pesto & Parmigiano Reggiano
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
All for one and one for all! A single pan is all you need to make this winter holiday supper happen. You’ll start by sautéing cauliflower florets with garlic. Next, drop in fresh gemelli that cooks to toothsome in the time it takes the kale to wilt. A splash of demi-glace, tangy sun-dried tomato pesto and crowd-pleasing Parmigiano Reggiano combine for a sauce. The hardest part is remembering to keep some cheese aside for garnish, per favore.
We will send you:
- 15ml Minced garlic
- 200g Cauliflower florets
- 100g Chopped kale
- 60ml Sun-dried tomato pesto
- 225g Fresh gemelli
- 60ml Vegetable demi-glace
- 25g Parmigiano Reggiano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Cashews, Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
6 g
Sodium
1260 mg
Total Carb
81 g
Sugars
8 g
Protein
26 g
Fibre
8 g
Preparation
Start the vegetables
Halve the cauliflower florets if large. In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the cauliflower, 2 to 3 min., until beginning to brown. Add the garlic and sauté, 30 sec. to 1 min., until fragrant; season with S&P.
Cook the pasta & finish the vegetables
To the pan of cauliflower, add the pasta, demi-glace, kale, spices and 2 ½ cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 6 min., until the pasta is al dente, the cauliflower is tender and the kale has wilted.
Combine the pasta
To the pan of pasta and vegetables, add the pesto, ½ the cheese and S&P; stir well. If needed, gradually add more water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
