Creamy Bacon & Cauliflower Pasta
with Pear Salad & Parmesan Cheese- Wheat
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
Just look at how much good stuff is about to go into this dish. Between the tender cauliflower, crispy bacon and tasty Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect bowl of pasta! *We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!*
Ingredients
1
Red Onion
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
100 g
Diced Bacon
1
Pear
1 packet
Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1
Cauliflower
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut cauliflower into small florets. Thinly slice onion (see ingredients) and pear(see ingredients). Finely chop garlic. • Place caulflower on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help arrange the cauliflower on the tray!
• Meanwhile, half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook penne in the boiling water, stirring occasionally, until ‘al dente’, 9 minutes. • Reserve some pasta water, then drain pasta and return to the pan. Drizzle with olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• When the cauliflower has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes.
• Add onion, garlic and the butter to the frying pan and cook until fragrant, 1 minute. • Add the plain flour and cook, stirring, 1 minute. • Reduce heat to low, then add cream (see ingredients) and grated Parmesan cheese (see ingredients). Add chicken-style stock powder (see ingredients) and stir until combined. • Add cooked penne and roasted cauliflower, then gently stir to coat. Season with pepper.
TIP: Add a dash of the reserved pasta water if the sauce seems too thick.
• Meanwhile, in a large bowl, combine the vinegar, honey and a drizzle of olive oil. • Season, then add mixed salad leaves and pear. Toss to coat.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Divide creamy bacon and cauliflower pasta between bowls. • Serve with pear salad. Enjoy!
