Super Cheesy Cauliflower Pasta Bake

Name: Super Cheesy Cauliflower Pasta Bake with Plant-Based Basil Pesto & Cherry Tomato Salad
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Shredded Cheddar Cheese; 1 packet Balsamic Glaze; 1 packet Roasted almonds; 1 packet Penne; 1 packet Cream; 1 packet Mixed Salad Leaves; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 Cauliflower; 1 packet Cherry Tomatoes; 2 Radish; 1 drizzle olive oil

with Plant-Based Basil Pesto & Cherry Tomato Salad

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Golden, oozey and irresistibly crispy, this cauliflower pasta bake is pure comfort food bliss! Packed with both Parmesan and Cheddar cheese, a touch of plant-based basil pesto and served with a bright cherry tomato salad, it’s a creamy-crunchy dream come true.

Tags:

Veggie

Allergens:

Milk

•Sulphites

•Almond

•Gluten

•Wheat

•Cashew

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Penne

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

1 packet

Cream

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Sesame, Fish, Eggs, Soy, Milk, Wheat, Gluten. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Cauliflower

1 packet

Cherry Tomatoes

Radish

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)5375 kJ

Calories1285 kcal

Fat83.3 g

of which saturates43.3 g

Carbohydrate93.5 g

of which sugars21.7 g

Dietary Fibre9.4 g

Protein38.8 g

Sodium1661 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

•Baking Dish

•Large Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced.
• Chop cauliflower (see ingredients), including stalk, into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, then sprinkle with half of the garlic & herb seasoning and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, bring a large saucepan of salted water to the boil.
• Cook penne in the boiling water, over high heat, until ‘al dente’, 12 minutes.
• Drain penne and return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• When cauliflower is done, to the saucepan with cooked penne, add cream, grated Parmesan cheese, the remaining garlic & herb seasoning, roasted cauliflower and a good pinch of salt and pepper. Stir to combine.

• Transfer creamy pasta to a baking dish. Drizzle over plant-based basil pesto, then sprinkle with shredded Cheddar cheese.
• Bake until cheese is melted and golden, 10-12 minutes.

• While the pasta is baking, thinly slice radish. Halve cherry tomatoes. Roughly chop roasted almonds.
• In a medium bowl, combine mixed salad leaves, tomatoes, radish, almonds and balsamic glaze. Season to taste.