![[Superquick] Creamy Cauliflower & Parmesan Fusilli](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/HF_Y25_R1007_W45_NZ_R20851-13_Main_high-e90733d7.jpg)
[Superquick] Creamy Cauliflower & Parmesan Fusilli
with Baby Leaves & Chilli Flakes
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
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!
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
Nutrition
Cooking Steps
• Boil the kettle. Pour boiled 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.
• Meanwhile, pick thyme leaves. 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, and cook, tossing, until fragrant 1 minute. • Add the longlife cream, and simmer, until slightly thickened, 1-2 minutes.
• Add cooked pasta, baby spinach leaves, half of the grated Parmesan cheese and the reserved pasta water, tossing well to combine. Season to taste.
• Divide creamy cauliflower pasta between bowls. • Top with remaining Parmesan and a pinch of chilli flakes (if using). Enjoy!
