Quick Herby Cauliflower & Cheese Fusilli
with Baby Leaves & Chilli Flakes
Cheesy, creamy and just the right kick! This ooey gooey fusilli is comfort food with a twist - velvety sauce, tender pasta and a sprinkle of chilli flakes to keep things exciting. It’s your new weeknight fave in the making!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
1 sachet
Chilli Flakes
1 packet
Cream
(Contains: Milk; )
1 packet
Cauliflower
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Thyme
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¼ tsp
pepper
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt.
• Add fusilli to the boiling water and cook, over a high heat, until ‘al dente’,
12 minutes.
• Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain
fusilli, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, pick thyme leaves. Cut cauliflower into small florets.
• In a large frying pan, heat a good drizzle of olive oil over high heat.
• Add cauliflower and cook, tossing, until softened, 6-8 minutes.
• Reduce heat to medium, then add the butter, garlic & herb seasoning, thyme and the cracked black pepper, then cook, tossing until fragrant
1 minute.
• Add cream, then simmer until slightly thickened, 1-2 minutes.
• To the pan, add cooked fusilli, baby leaves, half the grated Parmesan
cheese and the reserved pasta water, tossing well to combine. Season to
taste with salt and pepper.
• Divide herby cauliflower and cheese fusilli between bowls.
• Top with remaining Parmesan and a pinch of chilli flakes (if using) to serve. Enjoy!
