Creamy Cauliflower & Parmesan Penne

Name: Creamy Cauliflower & Parmesan Penne with Goat Cheese & Chilli Flakes
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Chilli Flakes; 1 packet Baby Leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 Cauliflower; 1 packet Penne; 1 packet Goat Cheese; 1 drizzle olive oil; 20 g butter; ¼ tsp pepper

with Goat Cheese & Chilli Flakes

Get up to $175 off

Cheesy, creamy and just the right kick! This ooey gooey penne 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!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Chilli Flakes

1 packet

Baby Leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Cauliflower

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy. )

1 packet

Goat Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

¼ tsp

pepper

Nutrition Values

Calories1170 kcal

Energy (kJ)4880 kJ

Fat77.4 g

of which saturates47.7 g

Carbohydrate77.4 g

of which sugars13.6 g

Dietary Fibre6 g

Protein36.4 g

Cholesterol37 mg

Sodium656 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt.
• To the boiling water, add penne and cook until ‘al dente’, 9 minutes.
• Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.

• Meanwhile, 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 and the cracked black pepper and cook, tossing until fragrant 1 minute.
• Add cream and simmer until slightly thickened, 1-2 minutes.

• Add cooked pasta, baby leaves, the reserved pasta water and half the grated Parmesan cheese, tossing well to combine. Season with salt and pepper to taste.

• Divide creamy cauliflower penne between bowls.
• Top with remaining Parmesan and a pinch of chilli flakes (if using).
• Crumble with goat cheese to serve. Enjoy!